Kale
About
Kale plants have green or purple leaves, and the central leaves do not form a head as with headed cabbage. Kales are considered to be closer to wild cabbage than most of the many domesticated forms of Brassica oleracea.
Growing
Kale is usually an annual plant grown from seed with a wide range of germination temperatures. It is hardy and thrives in wintertime, and can survive in temperatures as low as –15.0° Celsius. Kale can become sweeter in taste after a heavy frost.
Local
Common Recipes
Varieties
Curly leaf
Good in salads, sautéed, soups, or smoothies
Bumpy leaf
Darker, no frills - Tuscan soups and stews
Plain leaf
sweeter and more tender, great in salads (ex: Red Russian Kale)
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
-
USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
