Kale is green edible type of cabbage from the mustard family. Actually, the wild cabbage family and thought to have originally come from Asia, then later brought to Europe.It is usually sold in bunches and has dark green or purple leaves. Unlike cabbage though, it won't grow into a "head" but rather spikes of leaves.
Because of it's high nutritional value and extremely low fat content, it will usually find it's way onto most diet plans. It is also believed to have cancer prevention qualities and can help to detoxify your system. It is high in Vitamins A, E, C and Calcium and a good source of fiber. Kale does contain Oxalates, which in some rare cases, can interfere with the absorption of calcium. Kale is one of the best foods you can eat.
There are several varieties, some of which are available almost year round. It is a hardy plant in the garden and is virtually disease free and pest resistant.
Braised, sauteed or added to soups, it's a tasty and nutritional vegetable.
Kale or borecole is a form of cabbage (Brassica oleracea Acephala Group), green or purple, in which the central leaves do not form a head.Curly leaved (Scots Kale Lutes)
Rape Kale Lutes
Leaf and spear (a cross between curly leaved and plain leaved Kale Lutes)
Cavolo nero (also known as black cabbage, Tuscan Kale Lutes, Lacinato and dinosaur Kale Lutes)
Selecting and Buying
Kale can tolerate nearly all soils provided that drainage is satisfactory. It rarely suffers from pests and diseases, which is a great advantage.
Preparation and Use
Before eating or cooking, wash the kale leaves thoroughly under cool running water to remove any sand or dirt that may remain in the leaves. Both the leaves and the stem of kale can be eaten. After removing any roots that remain, you can just cut it into the desired shape and size.
If your recipe calls for the leaves only, they can be easily removed. Just take each leaf in hand, fold it in half lengthwise, hold the folded leaves near the base where they meet the stalk, and with the other hand, gently pull on the stem. You can also use a knife to separate the leaves from the stems.
The easiest way of removing the core is to hold the end of the stem with your left hand (if you're right handed), with the ruffles of the leaves facing up. And with your other hand, hold the knife and slide the blade away from you along the stem at a 45 degree angle to the stem.
Conserving and Storing
Kale should be displayed in a cool environment since warm temperatures will cause it to wilt and will negatively affect its flavor.