The best thing about purple kale is not to blanch it. Because of the high nutritional value of the natural vegetables, containing most of the nutrients are water-soluble, after heating the nutrients are easy to lose. So do not blanch the best cold kale, wash and eat raw, so that the loss of nutrients at least.

Purple kale

Purple kale, also known as red kale, red kale, commonly known as purple cabbage, Cruciferae, Brassica species of a variant of the genus kale, is a type of nodular kale.

The nutrients in purple kale include carbohydrates, protein, folic acid, ascorbic acid, vitamin A, tocopherols and other vitamins, copper, iron, selenium, calcium, manganese, zinc and other minerals.

Purple kale originated on the Mediterranean coast, is highly adaptable and productive, and is now grown in most parts of the country. Purple kale is inexpensive and has a long shelf life, and has become a common dish on the table.