You often see kale used as a garnish on restaurant plates and salad bars, but really, it’s a healthy green member of the cabbage family. It’s full of vitamin C, calcium, antioxidants and other healthy nutrition.
So give kale a try: at the store, choose heads with small leaves—the smaller ones are more tender. Check the stems and look for ones that are moist and plump. At home, wrap in a damp paper towel and store in the refrigerator for up to 3 days. To cook, sauté it in a teaspoon or two of olive oil, or stir into soups a few minutes before the end of cooking.