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A ruffled-leafed green vegetable that is a member of the cabbage family. With leaves that range in color from dark green to purple, kale is commonly used as a garnish for food presentation or as a cooked vegetable. The vegetable most often referred to as Kale has dark green leaves and can be eaten fresh or cooked as a side dish, providing a cabbage like taste. The stalks, which are generally tough, are usually discarded if they are more than 1/8 inch thick and only the leaf is eaten. Kale is also known as Borecole, Cow Cabbage or Kail.
Because of the frilly appearance of the leaves, all varieties of Kale can be used as a garnish to decorate food dishes and platters. However, Purple Kale is particularly decorative, due to the red and green colors in the leaves. Kale can be substituted with Collard Greens, Flowering Kale, Swiss Chard, Rapini, or Mustard Greens. Some of the other varieties of Kale include: Curley, Dinosaur (also known as Black Cabbage, Black Kale, Lacinato Kale, Black Tuscan Palm Tree Kale, or Cavolo Nero), Red Russian (also known as Ragged Jack Kale), and Purple Flowering Kale (also known as Ornamental Kale or Flowering Cabbage).
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Green Kale | 
Purple Kale | | 
White Kale | 
Rainbow Kale | | 
Lacinato or Dinosaur Kale | 
Chinese Kale or Chinese Broccoli |
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USDA Nutrition Facts |
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| Serving Size 1 cup, chopped |
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| Calories 28 |
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| Protein 1g |
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| Total Fat 0g |
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| Total Carbohydrates 5g |
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| Potassium 274mg |
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| Sodium 281mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup, chopped |
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| Calories 30 |
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| Protein 2g |
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| Total Fat 0g |
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| Total Carbohydrates 5g |
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| Dietary Fiber 2g |
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| Sugars 1g |
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| Potassium 321mg |
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| Sodium 251mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup, chopped |
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| Calories 28 |
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| Protein 1g |
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| Total Fat 0g |
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| Total Carbohydrates 5g |
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| Dietary Fiber 2g |
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| Sugars 1g |
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| Potassium 228mg |
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| Sodium 259mg |
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| Cholesterol 0mg |
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Kale term - Related Content |
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| A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom ... |
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| A perennial plant that grows wild along the shores of the Baltic and Black Sea and the Atlantic Coast. Dark green in color and frilly-edged, the leaves of this plant are harvested ... |
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| Easy to make and loaded with robust flavor. If available, red potatoes add a colorful touch, but any potatoes will work. Since the sausage may be quite salty, don't add additional salt until cooking is completed. |
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| This dish can be made with any kind of white beans, but be sure to use Tuscan kale (also called dinosaur, black or lacinato kale, or cavolo nero) since it is milder in flavor and needs less cooking than other varieties. Recipe can be doubled or tripled easily. |
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