Introduction: Kale is rich in vitamin K which helps to condense blood and avoid nonstop bleeding in the wounds. Kale has many kinds of nutrients and minerals, such as vitamin C, carotene, lutein and calcium.
Note: Kale has a bitter taste. When stir-fried, consider adding sugar and wine to improve the taste.
Purchase: Choose those with intact and fresh leaves, and few flowers or spots. If the stalk is too wide, the kale is too old and you should not buy it.
Cooking methods: Poach, stir fry.
Home dishes: Poached kale;
stir-fried kale with ginger sauce; stir-fried kale with preserved meat; stir fried kale with beef.
