By Susan Tomassini

Lots of people (including me) are pretty excited about the current abundance of this wonderful winter vegetable along the Riviera. Why all the fuss over a bunch of curly dark green leaves?

Kale comes from the same family of cruciferous vegetables that includes broccoli, collards and Brussels sprouts, but is known as ‘The Queen of Greens’ because of its exceptionally high content of health promoting nutrients. Jam-packed with immune boosting antioxidant vitamins A, C and K, along with sulphur containing phytonutrients to help detox and maintain a healthy liver, kale contains no less than 45 different kinds of flavonoids – plant compounds that are absolutely key in avoiding the chronic inflammation and oxidative stress associated with degenerative disease and aging.

In Italy kale’s usually only ever added to soups and stews - no wonder I get some strange looks (when stocking up in Ventimiglia), as I explain how great it is in smoothies, salads and omelettes … never mind kale chips. Kale season lasts until about the end of January – why not pick up some ‘cavolo nero’ or ‘chou noir’ next time you’re at the market and start enjoying kale’s amazing health benefits now?

For more health and nutrition tips check out the Foodwise website at: foodwise.me

For more inspiration on how to use kale check out The Clever Kitchen’s facebook page at: www.facebook.com/thecleverkitchen1