Why eat it? This tough, leafy green is loaded with vitamins A, C and K as well as immune-system booster beta carotene and bone-building calcium. “Kale has powerful antioxidants and anti-inflammatory and anti-cancer properties,” Brown notes.

Get cooking! While you could eat it raw, kale’s sturdiness makes it a tough choice for salads. Instead, sauté it with heart-friendly olive oil and red wine vinegar for a tangy bite, pulling it off the heat once it’s softened slightly. Kale also pairs well with nuts, which contain monounsaturated fat and can help lower your cholesterol levels. Slice the kale into long shreds and sauté with olive oil, kosher salt, garlic and pine nuts that you’ve toasted in a pan beforehand (to bring out their flavour). Or braise the kale in low-sodium chicken stock and apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts.

Also try:
• Sautéed Kale