Search

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.

A perennial plant that grows wild along the shores of the Baltic and Black Sea and the Atlantic Coast.

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 varieties, where it is known as Cavolo Nero.

A potato and cabbage or kale side dish from Ireland that is typically served during festivals, holidays and various seasonal feasts such as Imbolc, the first day of spring or end of the Celtic year known as Samhain or Hallowe'en.

A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks.

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.

A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

Khalurabi, kahlrabi, kalurabi, kalrabi, kolrabi, kolurabi,

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

A vegetable consisting of green clusters of buds, known as florets, which grow on a thick leafy stalk.