Cooked and raw kale
Ingredients: About 6 medium kale leaves (about 3 cups packed); 1/4 Tsp. each: onion, garlic and turmeric powder; salt and pepper to taste; 1 Tbsp. canola oil.
Take kale leaves, wash them under the running water, pat dry and strip them off the stems into about 1-1/2-inch pieces. Save the stems for the soup or broth. Bring about 2 cups of water to a boil in a large cast iron pan. Add the torn leaves and boil for 1 minute, turning them over. Drain out the water, sprinkle onion, garlic and turmeric powder, little salt and pepper, sprinkle 1 Tbsp. canola oil, cover and simmer on medium heat for 10 minutes or until kale is wilted. Stir well and serve.
Tips: Green leafy vegetables are good for the body and brain. Kale has a substance called flavonol. According to experts Flavonoid intake can boost your brain and slow down the cell decay.