This is a relative of our cabbage and belongs to the same category as broccoli, radishes, Brussels sprouts and cauliflower, with the only difference that kale surpasses them all as far as nutrition is concerned, as well as having become immensely popular recently throughout the world..

It is an amazing source of antioxidants, is high in fibre and full of vitamins A, C and K, along with Vitamin B Complex, plus minerals such as phosphorus, potassium, manganese, iron and magnesium. More importantly, it is one of the best sources of calcium, yet has low calorific value; one cupful of leaves is only 36 calories. The sad fact is that kale is one of the vegetables which are often ignored in Greek cuisine. The amazing thing about this particular vegetable is that it can even be grown in a plant pot on the balcony. With so many nutritious ingredients ‘packaged together’ with so few calories, this leafy vegetable is an excellent choice for any diet. Since the leaves are so tender, it can be used in salads and smoothies, and is ideal for recipes such as ‘dolmades’ (stuffed leaves), winter meat soups, and even meat fricassee. Of course, we must bear in mind that certain water-soluble nutritional ingredients are affected by temperature and may be lost during the cooking process. Therefore, to get the greatest benefit from this food, it should be cooked over steam or sautéed quickly instead of boiling for a long period of time.