Judy Stone explores the benefits of dark, green leafies Kale to the Victors Calcium, magnesium, betacarotene n my opinion, kale is a seriously underrated vegetable. Over the years, it has become one of my favorites, along with collard greens, another of its brethren to which we northerners have never given due respect. Kale is beautiful. The eating variety of kale is a dark shade of green, a large curly leaf, attached to a thick center rib. The leaves are hardy, giving an impression of substance and durability, both of which, kale possesses.
Collards have their own charm.
A similar rich shade of dark green , with a thick center rib and a large, flat, leaf, collards remind me hand held fans that southern belles might use to cool themselves on a sweltering August day. The beauty of these greens is more than skin deep. Both these vegetables bring with them an entourage of nutritional do-gooders. Nothing helps tame sugar cravings like a daily serving or two of kale or collard greens. Although these dark, green leafies have often gotten a bad rap for being bitter tasting, prepared properly, they both possess a definite sweetness.