EN on Foods

April 2012 Issue

Kale: Strong on Nutrition and Flavor

A descendant of wild cabbage, kale has been cultivated for 2,000 years in the Mediterranean region, where it was the most widely eaten green vegetable until the Middle Ages. Also known as borecole, kale stood out for its ability to grow during winter, making it a staple crop in places like Scotland, where every kitchen had a “kail pot” for cooking. With the exception of kale’s role in Southern cooking, this green leafy vegetable has mainly been featured as a garnish for other foods, enhancing them with its fancy ruffled leaves. But these days, kale is often featured on the plate, recognized for its flavor and nutritious benefits.

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