Kale – it’s a cliche superfood but it does have a lot going for it! It’s rich in iron, magnesium, calcium and fibre. Fibre is what the bugs in our gut love to eat.
Kale has more calcium than cow’s milk per calorie because it’s so low in calories compared to milk. (Milk has more calcium if you compare like for like). 
Our livers love kale too. Kale helps support the detoxification processes to excrete toxins because it contains a rich amount of glucosinolates which help Phase 2 of our liver’s detox processes.
It’s also rich in vitamin A and C, as well as antioxidants. These help us deal with free radicals we encounter in our lives (e.g. pollution, pesticides, dietary toxins, ) as well as the ones we produce just through living (aging).
How to eat it
Some people aren’t keen on the bitter taste, or texture when raw / partially cooked. I like it in a stir fry with garlic, ginger and tamari (or soy sauce) and lime juice, it will cover any bitter taste, (you can add chilli too if you like spice). Or mixed with cabbage sauteed with some salty butter and black pepper is a good way to gradually bring kale into your life!
