I have the ultimate grow op. In some places you can grow green veggies outdoors in the winter. Things like kale, spinach, chard and green onions will survive outside overwinter, but not where I live. Even with a cold frame the ground freezes solid so I move mine inside and grow Kale and Spinach and Chard in a window garden with hydroponics and lights. It supplies me with fresh, organic veggies that don’t cost a fortune. The problem is that sometimes the cold just doesn’t invite me to eat a fresh salad. So soup it is. I really liked the recipe shared from the George Mateljan Foundation. Try it out. Just so you know what you are eating. Dr Mercola gives the details on why kale is so good for you.
Eating kale and other cruciferous vegetables two to three times a week or, even better, four to five times a week, is an easy way to significantly boost your health. Just one cup of kale will flood your body with disease-fighting vitamins K, A, and C, along with respectable amounts of manganese, copper, B vitamins, fiber, calcium, and potassium.
With each serving of kale, you’ll also find more than 45 unique flavonoids, which have both antioxidant and anti-inflammatory benefits.1 In terms of green leafy vegetables, you really can’t go wrong… but kale is definitely worthy of its reputation as “king of veggies.”
And here’s a secret: kale’s flavor gets sweeter after it’s been exposed to a frost, making winter the ideal time to eat it (and it is in season starting mid-winter). When the temperatures drop you might not feel like eating a raw kale salad, but what about a bowl of warm kale soup? [nextpagelink][/nextpagelink]