Make sure when you are working with Black Kale that you clean it really well! The scales allow for a lot of dirt to get caught in the nooks and crannies. We were told to soak it in a sink full of water, then shake it off and pat dry with a paper towel. Also, remove the stems when you are using Black Kale. There is a ton of cellulose in the stems that our bodies can't digest.
Black kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.
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 believed to have potent anti-cancer properties. Boiling decreases the level of the anti-cancer compounds; however, steaming, microwaving, or stir frying do not result in significant loss.Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.Kale is also a good source of carotenoids.
So I think we can all agree that Black Kale is worth giving a try!
Here is what you are going to need for Kale Slaw:
-2 cups shredded Cabbage
-2 cups chopped Black Kale (remove the stems-our bodies can't break down the high amounts of cellulose in the stems)
-1/4 cup thinly sliced Red Onion
-1 tbsp Rice Vinegar
-1 tbsp Soy Sauce
-1 tbsp Sesame Oil
-1 tbsp Lime Juice
-1 clove minced Garlic
-1 tsp Honey
-1/4 tsp minced Ginger
-Salt and Pepper to taste
In a serving bowl, combine the cabbage, black kale and red onions.