Lately
I have been supplying our local Health Shop with leaves. Actually, most
of the time I exchange it for organic plain yoghurt! Apparently, they
mostly sell it for people on a raw food diet. It is known for
anti-cancer properties as Kale is a source of ondole-3-carbinol, a
chemical which boosts DNA repair in cells and appears to block the
growth of cancer cells. Because we have familial high cholesterol I was
particularly interested to read that Kale has been found to contain a
group of resins known as bile acid sequestrants, which have been shown
to lower cholesterol and decrease absorption of dietary fat.
When
Desmond and I walked the Camino from Lisbon to Santiago in 2011, we saw
that every Portuguese house had a Kale patch and then we realised that
the delicious 'Caldo Verde' (a green soup made with broth, potatoes,
onions and kale) was actually made with Kale and not spinach as we
thought. I use the tender first leaves raw in salad. I mix it with
spinach - delicious topped with a poached egg.
