Kale is a type of cabbage with firm, curly leaves that do not form a head. It is usually deep green or purple, and is more closely related to wild cabbage than other popular varieties.

Through much of history, kale was among the most commonly grown vegetables throughout Europe. Because it was highly nutritious and easy to grow, the British government encouraged citizens to grow kale during World War II to make up for nutrients potentially lost due to rationing because of rationing.

Kale is a rich source of beta carotene, vitamin K, vitamin C, lutein, and calcium. It has also been shown to have antioxidant and anti-inflammatory properties.

The leaves, with stems removed, can be used in the same way as other leafy greens, such as cabbage or spinach, including in salads, soups, stir-fries, or pasta dishes. Because kale is firmer in texture than most other greens, it can add much-needed texture to some recipes, even when cooked.

Kale can simply be thrown into a freezer bag in-season for use throughout the year. In fact, some say freezing enhances the plant’s flavor.

Try one of these tasty kale recipes tonight, or experiment with it on your own. It can easily be substituted into recipes that call for spinach or other greens.

Potato Kale Soup

Sautéed Kale

Baked Kale Chips

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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