Kale is a leafy member of the cabbage family that is popular for being one of the healthiest greens.
Kale has a reputation as a health food trend adopted by hippies and hipsters alike, but in Europe, especially in Scotland, kale has been a dietary staple since the Middle Ages. Curly, green kale is the most well-known, but there are hundreds of varietals of kale that range in color, texture, and taste. There are also kales indigenous to East Asia and Africa, though these are less commonly found in American markets. In winter, kale is often eaten in soups and stews and add needed flavor and nutrients to frosty months. In the warmer seasons, kale is typically sauteed or spun into smoothies. It can also be baked and eaten as a snack-alternative to potato chips. Kale tastes similar to other dark leafy greens like spinach, collards, or chard. It has a lot of flavor flexibility and plays nicely with Mediterranean meals, Asian accents, or North European elements. Kale is a rich source of Vitamins A, C, K, B6, and E, as well as folate, manganese, riboflavin, pantothenic acid, iron, calcium, potassium, and phosphorus. Kale is widely considered to be a super food, and a great way to add nutrition and depth to any dish.
Recipes with Kale