# A Superfood is a Kale- How To Cook Kale Getting the right diet is essential to keeping us alive and healthy in today's fast-paced environment. Knowing some excellent, inexpensive meals that are high in vitamins and minerals will help you achieve your objective. Having said that, many people are unaware of Kale and how to cook kale, a fantastic superfood, and many more that are aware of it are unaware of how to prepare it in a meal. The same family as broccoli, collard greens, and cabbage, kale is a very nutrient-dense dark green and leafy vegetable. It tastes slightly bitter when eaten raw, but with fast steam or light sauté, the flavour is much milder. Due to its high concentration of several essential minerals and vitamins (10–15), kale is regarded as a superfood. One should also be aware of **[how to cook kale](https://wakeposts.com/how-to-cook-kale/)**. Beta carotene, vitamin C, folic acid, vitamin A, magnesium, calcium, potassium, and many other nutrients are abundant in kale. For those with osteoporosis, calcium and magnesium should be a mainstay because they aid in the development and maintenance of strong bones. In addition to improving digestive health and preventing colon cancer, kale is also highly high in fibre. Additionally, kale contains a lot of potassium, which helps lower blood pressure, prevent heart disease, and aid those who suffer from digestive issues like acidity because it is an alkaline meal. When kale is taken, the liver enzymes are stimulated to generate enzymes that aid in fighting off harmful cells. Cancer is frequently brought on by bad cells. Additionally, the phytochemicals in kale instruct the liver to secrete less of the substance that carries LDL cholesterol, a type of harmful cholesterol. This can greatly lower the risk of developing cardiac conditions like a heart attack or stroke. When combined with a good diet and exercise, kale can be a fantastic aid in reducing abdominal fat that is difficult to lose. **Grow your food** The robust vegetable kale is quite simple to grow. Another advantage is that, depending on your local temperature, you can grow this vegetable year-round in your garden even though it grows throughout the year but reaches its height in the early winter. **Preparing kale** You may be aware that the longer you cook a portion of food—vegetables included—the more nutrients it loses. Due to this, you should search for recipes that allow kale to be eaten either raw or very minimally cooked. The best answer to **how to cook kale** is to bring a saucepan of salted water to a boil, then quickly, for no more than 30 seconds, submerge the kale to slightly soften the leaves. The leaves can alternatively be steamed for three to five minutes. Just take care not to overcook it or else it will turn mushy. Lemon juice, salt, olive oil, and pepper are all you need to season your steamed or barely cooked kale. Steamed or lightly cooked kale can be used to replace or enhance the greens in your favourite salads. This gives any salad more nourishment and a distinctive flavour. **Roasted Kale:** Toss kale with olive oil, balsamic vinegar, and sea salt after it has been steamed or barely cooked. Cook for 5 to 10 minutes in the broiler, or until the leaves exposed curled edges start to sear and crisp. For added taste, you can also add garlic cloves or garlic oil. **Sauteed Kale:** In a saucepan, heat some olive oil over medium-high heat. Simmer for two to three minutes after adding sea salt and garlic. Increase the heat, add a cup of water, vegetable stock, or chicken stock, and bring to a boil. Cover the pan and simmer the kale for three to five minutes. To taste, add salt and pepper to the food. For more taste, mix with rice, white, or balsamic vinegar.