A variety of cabbage in which the leaves do not form a head, being nearly the original or wild form of the species.

A member of the same family as cabbage, kale is a dark green leafy vegetable with a distinctive strong taste. The leaves can be flat or curly. The stem and leaves are quite tough and it is a hardy plant - it grows in cold climates where cabbages cannot. Uses: As an accompanying vegetable. It is also included in Indian dishes, where its strong flavour is not overpowered by hot spices. To store: Keep in the fridge for 2 to 3 days. To prepare: Break the stalks off and cut out any tough stalk from the leaves. The leaves can be cooked whole or shredded.

Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients such as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes.

Asian Kale is very similar to the western Collards. Thicker stems are peeled and cleaned like asparagus. Both leaves and stems are used in Thai cooking. Kale is very high in Vitamin C and Calcium. If not available, stems of broccoli can be substituted in the recipes given.