Kale is a familiar vegetable in Vietnamese family meals. This vegetable is rich in nutrients and can be cooked into many delicious dishes that appeal to many people’s tastes. Specifically, this type of vegetable is well-suited to the climate of Vietnam, it grows easily and is considered the best vegetable in the world by the United States. However, not everyone in Vietnam knows its great benefits.
Kale has amazing health benefits
When it comes to delicious vegetables in Vietnam, kale is definitely one that cannot be missed. This vegetable can be stir-fried, boiled or used in hotpot, all of which are delicious. In addition to being a common vegetable, kale also contains many essential nutrients that are good for the body. According to published studies, kale has antioxidant effects, is good for the digestive system, diuretic, and effective for phlegm relief.
In addition, a study by Ulster University in the UK also found that this vegetable contains phenethyl isothiocyanate (PEITC) – a compound that helps prevent DNA damage in white blood cells, thereby preventing cancer-causing agents.
Recently, the US Centers for Disease Control and Prevention (CDC) also announced that kale is the healthiest vegetable in the world. They also rated this vegetable 100/100 points. According to traditional Chinese medicine, kale is very good for people with joint pain, cardiovascular disease, diabetes, anemia, etc.
This vegetable is not only delicious and good for health but also very cheap. On average, 1kg of kale costs about 25,000 VND, depending on the region and locality, there may be price differences.
Considerations when using kale
Although kale contains many necessary nutrients and is good for health, when using this vegetable, you should also pay attention to the following issues:
– Choose clean vegetables, with clear origin and well-prepared
The living environment of kale is usually in watery places, so it cannot avoid the invasion of larvae, parasites, and even disease-causing agents such as chemicals from agricultural pesticides or domestic water. Therefore, you should choose kale with clear origin and soak it in diluted saltwater to reduce harmful substances.
– Consider when using it with seafood
Kale contains a significant amount of vitamin C, so when encountering arsenic in seafood, it will produce some compounds that are detrimental to the health of the eater.
– Avoid using it with certain individuals who have gastric, renal, or weakened immune function, as some substances in kale will make the condition worse.
Super easy and delicious stir-fried kale with garlic recipe
+ Ingredients
– Kale: 1 bunch.
– Garlic: 1-2 cloves (can increase or decrease depending on preferences).- Cooking oil.
– Oyster sauce
– Monosodium glutamate
– Seasoning powder
+ How to make stir-fried kale with garlic
First, remove the old root, remove the yellow leaves, and wash several times with water. Soak the vegetables in diluted saltwater for about 10 minutes to remove all dirt and remaining insects, then remove and rinse again to completely clean the vegetables.
Next, peel the garlic and finely chop. Heat the cooking oil and stir-fry the garlic until fragrant. Then, add the washed kale and stir-fry evenly to remove the bitterness of the vegetables. Add a little monosodium glutamate, seasoning powder, and stir constantly for the vegetables to absorb the spices.
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