KALE - leafy cabbage
An extremely nutritious vegetable that belongs to the main group of plants with the highest chlorophyll and nutrient content. They are best used for: blending smoothies, preparing salads (just mash them by hand with a pinch of salt and honey). Leafy greens are rich in protein, various vitamins (B1, B2, B6, C, PP, K, E), folic acid, and they contain as much as 80% more carotene (provitamin A) than their white cabbage relatives. Leafy greens are also abundant in phytoncides, various enzymes, mineral salts, potassium, phosphorus, manganese, sulfur, iodine, and iron. This is a very beneficial vegetable with healing properties.
Kale and leafy cabbage salad
Number of servings: 1
Cooking time: 10-15 min
Ingredients:
KALE leaf cabbage
2 tomatoes (you can substitute tomatoes with zucchinis)
1 cucumber
a pinch of salt
1 kg honey
1 tbsp lemon juice
2 pcs of cold-pressed oil
a handful of lingonberries or cranberries
Cooking:
Chop the kale and lightly mash it with a pinch of salt, honey, and lemon juice.
Cut the tomatoes and cucumbers into pieces of your desired size, mix with the cabbage. When serving, sprinkle with lingonberries.
