The sign outside the organic shop advertised a delivery of kale; unusual, since the vegetable is relatively hard to find in Hong Kong.
We have come to call Chinese kai lan kale, but these bunches of green leaves are rougher in texture, softly furling at the edges with thinner stems than their Chinese cousins.
Both are classed as cruciferous vegetables. They come from the same family branch of classification and are related to broccoli, cauliflower, collard greens, cabbage, bak choi and even wasabi. Indeed, most of these veggies carry at least a hint of a bitter tang, which is reminiscent of wasabi's nostril-cleansing strength.
Cruciferous vegetables are extremely important to a healthy diet, being high in vitamins, antioxidants and beta-carotene, and kale is a winner when it comes to nutrient levels. Rich in vitamins D and K, website Discoverkale.co.uk also says that the green leaves pack 17 times the amount of vitamin C found in carrots and seven more times the amount of carotene in cabbage.
A great source of non-dairy calcium easily absorbed by the body, it's a choice for those who are lactose intolerant or do not like dairy.
Kale is known for its abilities to ward off cancers, says Benita Perch, a naturopathic doctor with the Holistic Central Medical Practice. Research shows that phytonutrients such as sulforaphane, evident in kale, can prevent cancer.