Description

A garden vegetable originally cultivated in the Mediterranean region. Kale is the hardiest member of the cabbage family. Kale has large, fibrous, finely curled leaves. They have a pungent flavor and vary in color from light to dark green, with some varieties having a bluish green hue. The leaves do not form a head, rather they are attached to thin whitish stems that are very fibrous. Curly Kale is a highly decorative plant.

Serving Ideas

Because it is fairly tough and has a pronounced flavor, kale is rarely eaten raw. Its strong flavor also goes well in soups and stews. Blanch it for a few minutes in salted boiling water before cooking to moderate its bitterness. Kale is delicious dressed in a sauce and garnished, or pureed on its own or with potatoes.