Kale or Borecole is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.
Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood which is what the drugs are often attempting to lower. This effectively raises the effective dose of the drug.
Kale, as with Broccoli and other brassicas, contains sulforaphane a chemical believed to have potent anti-cancer properties, particularly when chopped.
[Source - Wikipedia]
Kale - shredded 1 bowl
Salt to taste
Green chilies/dry chilied 2
Coconut 1/2 shell
Oil few spoons
Mustard 1/4 spoon.
Grate coconut and maybe add chilies to it...while grating in a blender.
Heat oil and add mustard...let it pop.
Now stir-in kale and salt them. Cover and cook...till it wilts.
Then add grated coconut-chili mix and stir-fry over high for quick 1 minutes. Remove from heat and serve to go with your plain rice!