This time of year, as the temperature cools, a molecular miracle is happening on farms everywhere: the kale is getting even better. Touched by the chill, kale gets sweeter, as the sugars start to concentrate. And as the rest of the garden succumbs to the winter, kale stands strong.

Cooking kale frees some nutrients like magnesium and decreases others, like heat-sensitive folate. But consuming kale in any form delivers fiber, protein, omega-3s, and a bevy of vitamins and minerals. I suggest mixing it up! I have myself on a steady rotation of sautéed kale, kale salads, kale chips, and kale smoothies.