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.
Featured on: 1/21/2013