Kale

Kale is a brassica that comes in a number of forms, such as curly and flat leaf. Unlike some other members of the brassica family like cabbages, its leaves grow upward and outward and do not form a head. Contrary to its ability to grow well in cold weather, the origins of kale appear in warmer climes, with records of some kale in Greece in 300 BC. Once used as animal fodder, it's now popular all over Europe, especially northern Europe. As kale is often thought to taste better after it has had a winter frost it is well suited to the climate.

Kale ranges from pale green through to red-brown and almost black. It is usually cooked as it can be tough, some varieties having thick leaves, and tough stems. It can be eaten raw though especially when the leaves are very young, and this helps retains the many nutrients including vitamin C, K, and many B vitamins, beta carotene, and many trace elements and minerals.