A relative of the cabbage, with a similar but stronger flavour and, depending on the variety, dark–green or purple, smooth or curly leaves. As it grows happily in colder climates, kale has long been a popular winter vegetable in northern European countries, and is eaten widely in the southern United States as ‘collard greens’. Use as you would cabbage or stir into soups and stews.
Also known as — borecole, cole, curly kale
Recipe by Zoe Bingley-Pullin