Kale has become incredibly popular as a “Super Food”. Yes, it is packed with nutrition, but it is also really delicious. Like the other cruciferous vegetables, Kale is known to have anti-carcinogenic qualities, and it is also an excellent source of Vitamins K, A, C, and B6. Kale is also an excellent source of Folic Acid, but since this is a heat sensitive nutrient, not over-cooking and instead doing a quick saute help keep it more nutritious. The bright green leaves will shrink quite a bit when they cook but their beautiful color will only intensify if you cook them correctly. Cook long enough for the leaves to soften, but not so much that they all melt together. You should still be able to distinguish the curly edges.