Beautiful purple-red kale curly leaf, red veined, dark green that is delicious in a salad or in a healthy smoothie. Kale is long on flavor and high in nutrition. The deep purple, scarlet color of the leaves intensifies with colder weather. Scarlet kale offers a mild cabbage-like flavor with earthy nuances. Kale Is Among The Most Nutrient-Dense Foods on The Planet. Kale is loaded with powerful antioxidants like quercetin, kaempferol, beta-carotene and vitamin C, as well as various flavonoids and polyphenols (2Trusted Source). Antioxidants are substances that help counteract oxidative damage by free radicals in the body. Oxidative damage is believed to be among the leading drivers of aging and many diseases, including cancer. Kale is also one of the best world’s best sources of vitamin K.  Along with all these benefits, kale has been shown to have cancer fighting agents, powerful nutrients to help protect the eyes, and can be helpful when trying to lose weight.

Scarlett Kale recipes:

Kale chips-

•  Step 1

Preheat an oven to 300 degrees F (150 degrees C).

• Step 2

Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.

• Step 3

Put the kale pieces into a large resealable bag (or use a bowl if you don’t mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly ‘massaged.’ Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.

• Step 4

Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Kale Salad-

• Mash avocado into coconut oil in a bowl; add lime juice, cayenne pepper, and garlic powder and mix well.
• Place cucumber and kale in a bowl; add dressing and toss to coat. Season salad with salt.

Portuguese Kale soup-

• Soak beans in twice their volume of water 8 hours or overnight.
• In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
• Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.