What preparation technique maximizes the absorption of fat-soluble vitamins like Vitamin A and K?

Adding a small amount of healthy fat, such as a drizzle of olive oil

While raw kale is nutrient-dense, the body's ability to utilize all its components depends heavily on preparation methods. Vitamins A and K are classified as fat-soluble vitamins, meaning they require the presence of dietary fat for efficient absorption into the bloodstream. The text specifically advises that drizzling a small amount of healthy fat, such as olive oil, onto kale—either raw or cooked—enhances the bioavailability of these crucial vitamins. This pairing maximizes the nutritional return from the consumption of Vitamin A (derived from beta-carotene) and the extremely high levels of Vitamin K present in the vegetable.