Vegetable
Brassica oleracea
S tier
Brassica oleracea as kale is the non-heading leafy form of the cabbage species—curly Scotch types, flat-bladed Lacinato, red Russian frills, and ornamental kales all store cold-hardy greens with bitter-sweet glucosinolate bite that softens after frost. Leaves range from tender baby salad to tough winter cooking greens. The same species yields broccoli and cabbage; kale’s identity is open leafy growth. Massage raw, soup, chip, or braise. Species covers every culinary kale class. Strip tough midribs on mature leaves; baby leaves can be whole.
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History
Leafy non-heading brassicas were eaten in the classical Mediterranean world.
Northern European winters made kale a staple greencrop of cottage gardens.
Kale remained a hardy winter green while heading cabbage dominated summer markets.
Salad and smoothie culture globalised kale far beyond traditional soup greens.