Borecole, commonly referred to as kale, is a thick leafy vegetable closely resembling cabbage, and is from the Brassica family. Kale is an extremely nutritious food enriched with powerful antioxidant qualities. Kale is considered to be 
an anti-inflammatory, however not strong enough to be used to cure headaches. Some of the things that make kale a super food include beta carotene, vitamin K, vitamin C, lutein, and zeaxanthin. These nutrients are all essential pieces of a healthy diet but are not found in a typical diet today (other than vitamin C.) Kale, particularly when processed or minced, contains sulforaphane. This chemical has been studied and shown in many variations have have very effective anti-cancer properties. Sulforaphane is one of the main chemicals directly linked to the reconstruction of DNA and is rumored to block the spreading and reproduction of cancer cells.
Kale, like other green vegetables, loses much of it’s nutritious qualities when boiled. It freezes well, however, and is commonly agreed to have a better flavor after being exposed to a frost. The thick, substantial composition of this vegetable makes it very resilient and was said to have grown deep into the winter. This made it an essential part of the diets of many people in the 14th and 15th century.
Used primarily as a garnish now, kale is most commonly seen surrounding salad bars and accenting some entrees. Sadly kale is almost exclusively known for its aesthetic value, and it’s highly nutritious qualities are most commonly ignored and wasted. Kale would not be a good addition to a salad because of the fact that its composition is much more dense than a typical lettuce. Those who are aware of its benefits usually work it into their diets in diet, protein, or health shakes. Kale can be one of the easiest ways to improve your health.