Kale, once just a garnish in restaurants, is enjoying a renaissance, and with good reason - it's tasty, highly nutritious and lovely when sautéed just until the leaves turn bright green. Buy - or, better yet, grow - the variety known as Tuscan kale, which is more tender and flavorful than the more common curly leaf type. Kale is a very good source of calcium and is a member of the cancer-protective cruciferous vegetable family. Perhaps everybody's favorite vegetable, potatoes provide some vitamin C and potassium, and allow this to serve as a filling main dish. For a quick weeknight dinner, prepare the potatoes in advance and add the kale just before mealtime.

Food as Medicine
Kale is among the most nutrient-dense foods in common use, and is an especially rich source of vitamins K, A and C.

Try Potatoes and Kale today!

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