Kale, Red is not commonly seen in supermarkets, even though it is very good tasting. We have also seen it in restaurants, where it was mostly used for garnish. See more about it below.
More About Red Kale:
This variety is a mild tasting member of the cabbage family. The smaller, more tender leaves can be eaten raw in a mixed green salad. The larger tougher leaves are usually steamed or cooked in soups, casseroles, or stir-fries. We also eat some of the tougher leaves raw in our vegetable “smoothies”, which we make in our Vita-Mix. Like other cruciferous vegetables, red kale has been shown to help protect against cancer, particularly for those on a vegan diet. Like all varieties, this one has also been shown to help protect against macular degeneration, an eye disease. Select red kale which is firm and has dark reddish green leaves. We could not find any specific nutritional information for red kale, but it should be similar to the curly green kale, except that the red color would indicate the presence of lutein.
Some background information:
Over the years, people have been asking us, “What do vegans eat?” This is probably because they first think about a flesh product as the main meal. After that they then think about everything else as a side dish. So, we began publishing the huge variety of plant foods that are available for us to eat in this section of our web site. Additionally, we are always on the lookout for something new to add to our collection. This way we can experiment with to incorporate into our meals. We have also found that eating mostly unprocessed plant foods make us much more healthy. It’s a great way to live and our foods provide almost all of our vitamins.
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