Kale plants have green or purple leaves and can be eaten either raw or cooked. The vegetable hails from the cabbage family, which also includes broccoli, cauliflower, and collards.

It’s packed with vitamins and minerals. As a fibrous leafy green, kale is great for aiding in digestion and elimination. Don’t discard the stems, which are a rich source of prebiotics, which are food for your microbiome.

While they're tough raw, sautéed in a bit of avocado or olive oil with some sea salt, they become a delicious, breadstick-like treat. Kale contains iron which is essential for good health, especially for women, as it helps with the formation of hemoglobin and enzymes, transports oxygen to various parts of the body, aids in cell growth, proper liver function, and more.