Cruciferous vegetables are all the rage these days. This family of leafy greens includes familiar vegetables like cabbages, broccoli, Brussels sprouts, radishes, turnips, cauliflower and kale. While each of these vegetables is a superfood in its own right, there’s one member of this family that has recently become popular because of its unique qualities and health benefits: kale
Many different types of kale exist, and all of them are equally nutritious and versatile as a culinary ingredient. One thing about kale that’s made it a kitchen favorite is that it doesn’t shrink much when cooked. This means that this leafy green isn’t just meant for salads or the juicer – it’s actually good baked, sautéed, stir-fried or even stewed.