Kale
Chou kale
| Latin name | Brassica oleracea var. sabellica |
|---|---|
| Family | Vegetables |
| Origin | Eastern Mediterranean |
| Season (France) | October – March |
| Flavour | Bitter · Earthy · Green · Mild |
| Typical price (France) | 5–9 €/kg |
What it is
Kale is the cabbage that never learned to make a head, and it is closer to the wild ancestor than any of its cousins. During the Second World War the British Dig for Victory campaign pushed it into every garden because it survives frost that flattens everything else.
In the kitchen
Frost genuinely sweetens it — the plant makes sugars as antifreeze. Massage raw leaves with oil and salt to break them down for a salad.
Goes with
Garlic Olive oil Lemon Chili pepper Almond Parmesan White beans Onion
Same species
Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero
Also used with
In season alongside
Swiss chard Dandelion greens Escarole Frisée Huauzontle Lampascione
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