Chinese Kale

Season : All year round
Flavor : leafy, like a cross between broccoli rabe and bok choy
Primary uses : Smoothies, Salads and stir-fried dishes
Benefits : Low in Sodium, and very low in Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Vitamin B6, Iron, Phosphorus, Zinc and Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.