Kale is one of several dark green leafy vegetables of the cabbage family, relates to collards and mustard greens. All of these greens provide calcium, iron and carotenoids in abundance, as well as many anti-caner factors. Kale and related greens should always be eaten cooked (but not over-cooked) so that the oxalic acid they contain is neutralized.
One of my favorite way to eat kale is to bake them into kale chips.
1 bunch kale
1 TBSP coconut oil
1. Preheat oven to 350 degrees.
2. Remove stems, wash and dry well. Tear leaves into bite sized pieces and place on cookie sheet.
3. Drizzle kale with coconut oil and sprinkle with sea salt.
4. Bake for 10-15 minutes or until edges are brown. Watch carefully, as it will burn quickly.