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Kale is a leafy vegetable that is usually grouped into the “Cooking Greens” category with collards, mustard and Swiss chard. The leaves can be curly and quite ornamental, but become too tough to eat fresh, as they mature. Kale is a member of the cabbage family and is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory. The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewe (...)