Fresh Kale Vegetable

Kale (Brassica oleracea var. acephala) is a leafy green vegetable from the mustard family (Brassicaceae) and a close relative of cabbage. It is known for its loose, textured leaves that can be curly, wavy, or flat and come in shades of green, purple, or red, depending on the variety. Kale is often grown for autumn and winter harvests, as cold weather enhances its flavor and sweetness. Nutritionally, kale is a "superfood," rich in vitamins A, C, K, calcium, iron, fiber, and antioxidants. It supports heart health, bone strength, and digestion while helping reduce the risk of chronic diseases46. It can be eaten raw in salads or smoothies, cooked in soups or stir-fries, or baked into chips for a healthy snack. Kale is easy to grow and thrives in cool seasons with well-drained soil. It can be harvested progressively by picking lower leaves or cutting the entire rosette13. Popular varieties include Tuscan kale (Lacinato), Red Russian kale, and Curly kale.