Earlier, Green kale was a constituent part of the Danes diet. It could stand with the logs covered with snow in the kitchen garden, thus providing the population with fresh green throughout the winter season. Since then, the Green kale had a reputation as a little bit of a boring vegetable that had only been raised at Christmas time. But with today’s increased focus on health and New Nordic Food, the Green kale has once again been taken to grace. Green kale not only tastes good. It is also one of the healthiest kale/cabbage types available. It is full of dietary fiber and filled with vitamins A, C and K, as well as calcium, iron, manganese and potassium. In addition, green cabbage contains a number of health-promoting substances (polyphenols). Recent research suggests that the beneficial substances in kale/cabbage can inhibit the growth of cancer cells.
Green kale tastes good both raw (in salads), boiled, sautéed and as a green cabbage. If you want to make full use of the health-promoting substances, diet and nutritionists recommend eating Green kale in a raw condition.
Season: Week 25-52
