Kale

Kale is a leafy green member of the cabbage family, with edible leaves, usually served cooked.

Genetically striking an extreme similarity to collard greens and spring greens, kale can be prepared in a variety of ways.

Kale grows best in cooler environments, and is rarely grown in tropical climates.

• The Great Big Vegetable Challenge: K is for Kale

• Remarkable Palate: Farm Style Braised Kale

• Chowhound: Dragon Kale-What To Do?

• Bear Necessities: Veal with Lemon and Kale

• Accidental Vegetarian: Kale Spinnaka

• Bountiful Eating: Italian Sausages with Kale and Lentils

• Cuisinenie: Whole Wheat Pasta with Kale and Chopped Apples

• Have Cake Will Travel: Balsamic Glazed Carrots and Kale

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