A variety of cabbage in which the leaves do not form a head, being nearly the original or wild form of the species.
A member of the same family as cabbage, kale is a dark green leafy vegetable with a distinctive strong taste. The leaves can be flat or curly. The stem and leaves are quite tough and it is a hardy plant - it grows in cold climates where cabbages cannot. Uses: As an accompanying vegetable. It is also included in Indian dishes, where its strong flavour is not overpowered by hot spices. To store: Keep in the fridge for 2 to 3 days. To prepare: Break the stalks off and cut out any tough stalk from the leaves. The leaves can be cooked whole or shredded.
Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients such as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes.
Asian Kale is very similar to the western Collards. Thicker stems are peeled and cleaned like asparagus. Both leaves and stems are used in Thai cooking. Kale is very high in Vitamin C and Calcium. If not available, stems of broccoli can be substituted in the recipes given.
leafy and often green member of the cabbage family of vegetables
a hardy cabbage with coarse curly leaves that do not form a head
coarse curly-leafed cabbage
Cruciferous vegetable contains indole-3 to support healthy immune function
Flavorful, curly-leafed green, widely available. Collards and kale may be substituted for each other.
A member of the cabbage family closely related to collard greens. Both crinkly and smooth leaved varieties are winter vegetables and a good source of vitamin A. Kale is best steamed or boiled and served with butter.
A ruffled-leafed green vegetable that is a member of the cabbage family.
a type of green leafy vegetable known to be a good source of calcium
rich in chlorophyll, calcium, iron and vitamin A
A member of the cabbage family. Prepare by removing tough stems. If cooking, boil about 1 minute in salted water.
A non-heading member of the cabbage family. Cultivated for over 2,000 years, this vegetable can be prepared and eaten in much the same way as spinach.
a member of the cabbage family, kale leaves are a frilly blue-green and form a loose bouquet; kale leaves have a faint cabbage flavor
This cruciferous leafy green is a relative of the cabbage family. Known for its nutritional density kale is rich in calcium fiber vitamins A C and folic acid. Less succulent than chard or spinach it combines well with mushrooms onions red peppers and other high moisture vegetables.