Kale

Kale has been used for centuries as animal feed. Though a member of the cabbage family, it's a "loose leaf" cabbage. Its leaves don't curl inwards, they sprout upwards and outwards. (Its close cousin, Cavolo Nero or Palm Cabbage, also grows like this.) There are many varieties of Kale; the leaf colour will vary by variety. The leaves may be curly or flat, greyish-green, bluish, yellowish, reddish-green or purpley-red. Most popular varieties tend to have curly, grey-green leaves.

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.

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.

1 pound fresh Kale (450g) = 6 cups raw leaves, torn = 1 1/4 to 1 1/2 cups cooked

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.

Freezing: Wash, remove stems. Blanch (not steaming) for 2 minutes. Plunge in cold water, drain, package, and freeze.

You can also freeze cooked Kale.

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.

Kaulion (Greek) > Caulis (Roman) > Cole (Anglo-Saxon) > Kale (Scots)

Also called:

Other entries for: Greens
Collard Greens, Greens, Horseradish Greens, Kale, Mustard Greens, Orach, Spinach, Swiss Chard, Swollen Stem Mustard, 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, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Sprouts, Squash, Tomatoes, Viscous Vegetables

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