Kale is a detox food, a cancer fighter, a cholesterol reducer. It is filled with antioxidants and it is very low in calories. Kale is considered the beef of the veggie kingdom because it contains more iron than beef! It also has very high amounts of fibre.
It is a very versatile green. Steam it! It has a longer cooking time than spinach because it is a little tougher. Eat it raw! Toss it in a salad with some Chards and other greens. Bake it! Make some Kale chips with some light seasoning. Juice it! Throw it in the juicer with some apples, celery, ginger, carrots and whatever else tickles your fancy. Remember, the general rule of thumb is: 3 part veggie - 1 part fruit.
Kale is really easy and inexpensive to grow and doesn't need a lot of space. It thrives in cool conditions, it is November and we have had frost and mild amounts of snow and I still have tons of Kale in my garden that I have been collecting and juicing. Like Brussels sprouts and Dandelion greens, Kale is sweeter after the frost as some of the starches are converted to sugars.
If you purchase Kale, make sure it is organic, as Kale (and many other greens) can absorb the chemicals used to grow it.