Kale

Kale(/keɪl/), also calledleaf cabbage, belongs to a group of cabbage (Brassica oleracea)cultivarsprimarily grown for theiredible leaves; it has also been used as anornamental plant.
Kale plants have green or purple leaves, and the central leaves do not form a head (as withheaded cabbage).The stems can be white or red, and can be tough even when cooked.
The namekaleoriginates from NorthernMiddle Englishcale(compareScotskailand GermanKohl) for variouscabbages. The ultimate origin isLatincaulis'cabbage'.
Derived fromwild mustard,kale is considered to be closer to wild cabbage than most domesticated forms ofB. oleracea.
Kale is usually abiennial plantgrown from seed with a wide range ofgerminationtemperatures.It ishardyand thrives in wintertime,and can survive in temperatures as low as −15 °C (5 °F).Kale can become sweeter after a heavy frost.
Kale originated in the eastern Mediterranean andAnatolia, where it was cultivated for food beginning by 2000 BCE at the latest.Curly-leaved varieties of cabbage already existed along with flat-leaved varieties inGreecein the 4th century BC. These forms, which were referred to by theRomansasSabelliankale, are considered to be the ancestors of modern kales.
The earliest record of cabbages in western Europe is of hard-heading cabbage in the 13th century.Records in 14th-century England distinguish between hard-heading cabbage and loose-leaf kale.
Russian traders introduced Russian kale into Canada and then into the United States in the 19th century.USDAbotanistDavid Fairchildis credited with introducing kale (and many other crops) to Americans,having brought it back fromCroatia,although Fairchild himself disliked cabbages, including kale.At the time, kale was widely grown in Croatia mostly because it was easy to grow and inexpensive, and coulddesalinatesoil.
One may differentiate between kale varieties according to the low, intermediate, or high length of the stem, along with the variety of leaf types. The leaf colours range from light green to green, dark green, violet-green, and violet-brown.
Classification by leaf type:
Because kale can grow well into winter, one variety ofrape kaleis called "hungry gap"after the period in winter in traditional agriculture when little else could be harvested. An extra-tall variety is known asJersey kaleorcow cabbage.Kai-lanorChinese kaleis a cultivar often used in Chinese cuisine. In Portugal, the bumpy-leaved kale is mostly called "couve galega" (Galician kale or Portuguese Cabbage).
Many varieties of kale and cabbage are grown mainly for ornamental leaves that are brilliant white, red, pink, lavender, blue, or violet in the interior of the rosette. The different types of ornamental kale are peacock kale, coral prince, kamone coral queen, color up kale, and chidori kale.Ornamental kaleis as edible as any other variety, but potentially not aspalatable.Kale leaves are increasingly used as an ingredient forvegetable bouquetsandwedding bouquets.
Raw kale is composed of 84% water, 9%carbohydrates, 4%protein, and 1%fat(table). In a100 g (3+1⁄2oz) serving, raw kale provides 207 kilojoules (49 kilocalories) offood energyand a large amount ofvitamin Kat 3.7 times theDaily Value(DV). It is a rich source (20% or more of the DV) ofvitamin A,vitamin C,vitamin B6,folate, andmanganese(see table "Kale, raw"). Kale is a good source (10–19% DV) ofthiamin,riboflavin,pantothenic acid,vitamin E, and severaldietary minerals, includingiron,calcium,magnesium,potassium, andphosphorus. Boiling raw kale diminishes most of these nutrients, while values for vitamins A, C, and K and manganese remain substantial.
Kale is a source of thecarotenoids,luteinandzeaxanthin.As withbroccoliand othercruciferous vegetables, kale containsglucosinolatecompounds, such asglucoraphanin, which contributes to the formation ofsulforaphane,a compound under preliminary research for its potential to affect human health beneficially.
Boiling kale decreases the level of glucosinate compounds, whereassteaming,microwaving, orstir fryingdoes not cause significant loss.Kale is high inoxalic acid, the levels of which can be reduced by cooking.
Kale contains high levels ofpolyphenols, such asferulic acid,with levels varying due to environmental andgeneticfactors.
Kale chips have been produced as apotato chipsubstitute.
In theNetherlands, a traditional winter dish called "boerenkoolstamppot" is a mix of curly kale and mashed potatoes, sometimes with fried bacon, and served withrookworst("smoked sausage").
InNorthern Germany, there is a winter tradition known as "Kohlfahrt" ("kale trip"), where a group of people will go on a hike through the woods during the day before gathering at an inn or private residence where kale is served, usually with bacon andKohlwurst("kale sausage").Kale is considered a Northern German staple andcomfort food.
In Italy,cavolo nerokale is an ingredient of theTuscansoupribollita.
A traditional Portuguese soup,caldo verde, combines pureed potatoes, very finely sliced kale,olive oiland salt.Additional ingredients can include broth and sliced, cooked spicysausage.
In Scotland, kale provided such a base for a traditional diet that the word in someScots dialectsis synonymous with food. To be "off one's kail" is to feel too ill to eat.
In Ireland, kale is mixed with mashed potatoes to make the traditional dishcolcannon.It is popular onHalloween,when it may be served with sausages.
In theUnited Kingdom, the cultivation of kale (and other vegetables) was encouraged duringWorld War IIvia theDig for Victorycampaign.The vegetable was easy to grow and provided important nutrients missing from a diet because ofrationing.
In Sri Lanka, it is known askola govaor ela gova. It is cultivated for edible use. A dish called 'kale mallung' is served almost everywhere on the island, along with rice.
For most of the 20th century, kale was primarily used in the U.S. for decorative purposes; it became more popular as an edible vegetable in the 1990s due to its nutritional value.
TheKailyardschoolof Scottish writers, which includedJ. M. Barrie(creator ofPeter Pan), consisted of authors who wrote about traditional rural Scottish life (kailyard= 'kale field').In Cuthbertson's bookAutumn in Kyle and the charm of Cunninghame, he states thatKilmaursinEast Ayrshirewas famous for its kale, which was an important foodstuff. A story is told in which a neighbouring village offered to pay a generous price for some kale seeds, an offer too good to turn down. The locals agreed, but a gentle roasting on a shovel over a coal fire ensured the seeds never germinated.