Sort ByRelevance
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time

Why kale is so healthy

  1. When you think of kale, you probably immediately think of stew and hearty food for cold winter days. But kale is much more than that. In New York it has been hip for years and also in the Netherlands kale is increasingly eaten in other ways, for example raw in the granola or as a vegetable in a quiche.

  1. Because kale is good for you, but why? This green leafy vegetable is packed with good nutrients such as vitamins A, B2, B6 and C. It is also rich in folic acid, calcium and iron. All substances that you need every day and that help reduce the chance of getting sick.

Low calories

  1. Another reason to put a lot of kale on the table in winter, and other cabbages, is because cabbage contains relatively few calories. A 250 gram portion of kale contains more than 100 kilocalories. So you can safely eat a plate full of it. Keep in mind that if you make old-fashioned stew with bacon and smoked sausage, it contains a lot of saturated fats. You could replace them with lean varieties. Did you know that, for example, a pickle is very tasty with kale or fish instead of sausage?


  1. Kale is best stored whole and uncut in a cool place or in the refrigerator, in the vegetable drawer. Kale, if kept cool, can be kept for about 5 to 7 days. You can also freeze it. If you want to use it for stew, it is best to put it frozen in the water and then let it boil.


  1. Because a lot of kale comes from the Netherlands, it is also a sustainable choice in the fall and winter.

Recipes with kale

  1. Bald nola Kale oat crackers Kale stew with mackerel

Donate - BNB: bnb16ghhqcjctncdczjpawnl36jduaddx5l4eysm5c