Kale is rich in nutrients, containing large amounts of vitamins A, C, B2 and a variety of minerals, especially calcium, iron and potassium content is very high. Among them, the vitamin C content is very high, per 100 grams of young leaves in the vitamin C content reached 153.6 to 220 mg, comparable to the western blue flower in kale.

Collard greens can be continuously stripped of leaves, and constantly produce new young leaves, its young leaves can be fried, cold, soup, in Europe and the United States with its more colorful vegetables made of salad. The flavor is fresh and fresh, and after cooking, it maintains a fresh turquoise color.

A, soup kale

Material: red pepper shredded, garlic can be patted down, no need to slice. The wild mushrooms and kale blanched with water and fished out.

Practice:

1, the frying pan is hot first into the garlic fried to golden brown.

2, then once again into the red pepper, wild mushrooms, eggs, and finally into the blanched kale.

3, then add seasonings and water starch quickly stir fry can be out of the pan.

Two, kale chicken noodle soup

Ingredients: water, chicken, carrots, onions, garlic, ginger, red chili powder, salt, bell peppers, pumpkin seeds, flaxseed oil, garlic, noodles and kale.

How to make it:

1. In a large pot, add 960 ml of water, chicken, carrots, onions, garlic, ginger, paprika and salt and bring to a boil over high heat. Then reduce the heat to low and cook, half covered, for 25 minutes.

2: Meanwhile, preheat the grill. Place the bell peppers skin-side up in the grill and grill them 13 centimeters from the heat for 10 minutes, until they are lightly charred. When cool enough to handle, remove the skins from the peppers and blend with the pumpkin seeds, flaxseed oil and whole clove of garlic in a food processor.

3. Place the rice-based pasta in a large pot and cook, uncovered, for 5 minutes. Stir in the kale and cook for 5 minutes, until the kale and rice-based pasta are tender.

4: Serve the soup pasta with the roasted bell pepper puree.

Three, cold collard greens

Ingredients: carrots, kale, oil, garlic, balsamic vinegar, sesame oil, salt, soy sauce

Practice:

1, carrots brushed shredded, kale cut short, the pan with some oil to boil;

2, first hot carrots and then soup kale, hot and soft, drain, tossed garlic, soy sauce, salt, sesame oil and balsamic vinegar. Wait a moment to taste can be served.