Kale and spinach are often confused, but they are actually quite different vegetables. Kale is a member of the cabbage family, and spinach is part of the amaranth family. Spinach is a leafy green vegetable with tiny white flowers that grows in abundance in springtime. It is best known for its delicate taste and soft texture, but it has a high vitamin C content. Spinach is a good source of iron and magnesium.
Kale, on the other hand, is not really a leafy green vegetable at all; rather, it is a large, leafless stem that grows up to six feet long and can weigh up to twenty pounds. Kale is an excellent source of fiber, vitamin C, calcium, potassium, manganese, and copper. It also contains vitamin A, folic acid, vitamin K, vitamin B6, and vitamin E. Kale is low in calories and fat and is rich in antioxidants and vitamins. Kale can be used in soups, stews, stir-fries, and salads.