    
Kale
 Kale
© Denzil Green
Kale is a biennial plant. If left in the ground, it will flower in its second season. Kale grows best in cool weather. In fact, a nip of frost before harvesting sweetens the leaves.
Kale's flavour is very "robust", as the euphemism goes. The leaves are too tough to eat raw; the stems are too tough to eat in any fashion. New varieties are being bred that are less tough and bitter.
Cavolo Nero is a variety of Kale.
Choose crisp leaves with deep colour with no yellowing or bug holes.
Cooking Tips
Very small, young leaves can be eaten raw. Otherwise, Kale should be cooked, steamed, braised, boiled or microwaved.
Wash Kale well because sand and dirt get caught up in the leaves. You'll probably have to rinse twice, in fact. Chop, then discard stems as they are too tough to cook up.
If boiling, cook in boiling water for 5 to 7 minutes, keeping the lid off the pot to reduce the odour (sic). Drain, then reheat in a pan with a good heaping tablespoon of butter.
Goes well with onion, garlic and cheese.
Kale and Collards are a good combo for cooked greens.
Equivalents
1 pound fresh Kale (450g) = 6 cups raw leaves, torn = 1 1/4 to 1 1/2 cups cooked
Storage
Store in fridge either in plastic bag or wrapped in damp paper towels for up to 3 days. Past that, it starts to get a much stronger taste. You can freeze cooked Kale.
History
Kale is a very ancient member of the cabbage family, possibly native to the Eastern Mediterranean. The Greeks and Romans grew Kale, though they didn't distinguish between Kale and Collards; that is a modern distinction. It was probably during the Roman Empire that it arrived in France and Britain. Kale was in America by 1669.
Language Notes
Kaulion (Greek) > Caulis (Roman) > Cole (Anglo-Saxon) > Kale (Scots)
Also called:  Borecole
Cole
Colewort Brassica oleracea var acephala (Scientific Name) Chou frise, Chou vert (French) Braunkohl, Federkohl, Grünkohl, Krauskohl (German) Col crespa (Italian) Verza (Spanish) Caulis (Roman)
Other entries for Greens
Collard Greens, Greens, Horseradish Greens, Kale, Mustard Greens, Orach, Spinach, Swiss Chard, Turnip Greens, Water Spinach
Other entries for Brassica Family
Broccoli, Cabbage, Cauliflower
Other entries for Vegetables
Agave, Artichokes, Asparagus, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Sprouts, Squash, Tomatoes, Viscous Vegetables
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