Leaf it to this veggie to get you healthy. Tis the season for kale. From the middle of winter to the beginning of spring, there's a bounty of this leafy green vegetable that has a sweet taste. Kale is part of the Brassica family, which also includes cabbage, collards and Brussels sprouts. Kale contains phytonutrients that reduce the risk of cancers such as breast and ovarian - these are found in a number of cruciferous vegetables. Experts recommend consuming three to five servings of cruciferous vegetables a week to prevent cancer. In addition to preventing cancer, kale also helps the body detoxify and eliminate harmful compounds. Kale is chock-full of carotenoids that prevent damage to the eyes from UV exposure. One study showed that people who ate a diet rich in lutein-loaded foods like kale reduced their risk of cataracts by 50 percent. As it so happens, kale is also a powerhouse of vitamins and nutrients.