Kale: Discover the ‘secret powers’ of this superfood

Although it may seem like it, kale isn’t a new vegetable. Thomas Jefferson experimented with several varieties of kale at his Monticello estate in the early 1800s. It’s long been popular in northern Europe and now throughout the U.S. Before becoming a popular salad green, kale was often used in restaurants as a decorative garnish on plates.

But over the past 10 years, the popularity of kale has skyrocketed. You’ve probably heard it referred to as a superfood. Here’s more about its not-so-secret powers.

Types of kale include:

— Curly kale is of one the most common types with its pungent, peppery flavor. The bright-green leaves look like ruffles.

— Dinosaur kale is also common. Its narrow, green leaves are wrinkly like dinosaur skin, which are attached to a firm stem that should be removed.

— Redbor kale has ruffled leaves ranging in color from a deep red to purple.

— Russian kale is harder to find. It has flat, fringed leaves ranging in color from green to red to purple. Its flavor is more sweet and peppery.

Kale is available at local farmers markets and grocery stores. You can buy it in fresh bunches or prewashed and trimmed in bags. Local gardeners also plant kale for their own use on the dinner table.

How do you pick out the best bunch of kale? The leaves and stalks should be dark green with small- to medium-sized leaves free of any yellowing or browning. Kale leaves should be firm and dry, not wilted and mushy.

To store kale, wrap it loosely and store in the fridge for up to five days. If kept longer, the leaves tend to toughen.

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