Food: Kale [edit]

Other Names: 羽衣甘蓝 (Chinese), 青汁 (Japanese), اللفت (Arabic), गोभी (Hindi), Кале (Bulgarian) All Translations
Photo: Timeless Gourmet
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  • Steamed Kale
  • Flowering Kale
  • Tuscan White Bean Soup with Kale and Chard
  • Kale with onions and tofu
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Edited by: Latesha Carter

Related Blogposts

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April 10, 2009

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I’ve had a bunch of curly kale sitting sadly in the fridge for the past week and today I’m going to put them to good use in a ...

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This short but pointed post about the nutritional benefits of kale on Andy Bellatti’s blog “Small Bites” was perfectly timed – that night we were scheduled to eat one of ...

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Beek Eats!: “getting my fitness and fashion on”

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Often times I talk about my giddiness and glee that I am filled with when I get a comment, receive something in the mail related to blogging, get an e-mail ...

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Wikipedia

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. It is considered to be closer to wild cabbage than most domesticated forms. The species ''Brassica oleracea'' contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.

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