Kale is a member of the cancer-fighting cruciferous family of vegetables.
Kale can be prepared in numerous ways-from lightly sauteeing with lemon and extra virgin olive oil to adding fresh to a chopped salad.
Selecting and Storing Kale
Choose kale with small-leaves to ensure tenderness. Select moist, crisp, unblemished kale with thick, plump stems. Kale is best used within a day or two.