Kale is a form of cabbage, green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. It is in the same family as broccoli, cauliflower, collard greens, and brussels sprouts..When baked or dehydrated, Kale takes on a consistency similar to that of a potato chip, and is a much healthier alternative to regular potato chips. The chips can be seasoned with salt or other spices.
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.
The Daily Omnivore 
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