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Kale 101:

Kale or borecole is a form of cabbage ,green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, collard greens, and brussels sprouts. Name

The name borecole most likely originates from the Dutch boerenkool (farmer's cabbage).

 Origins

Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Curly leafed varieties of cabbage already existed along with flat leafed varieties in Greece in the fourth century BC These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Today one may differentiate between varieties according to the low, intermediate, or high length of the stem, with varying leaf types. The leaf colours range from light green through green, dark green and violet-green to violet-brown. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.
During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.^[6]
Kai-lan, a separate cultivar of Brassica oleracea much used in Chinese cuisine, is somewhat similar to kale in appearance and is occasionally called "kale" in English.

 Cultivars

Kales can be classified by leaf type:

• Curly leaved (Scots Kale)
• Plain leaved
• Rape Kale
• Leaf and spear (a cross between curly leaved and plain leaved Kale)
• Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur Kale)

Because kale can grow well into winter, one variety of Rape Kale is called 'Hungry Gap', named after the period in winter in traditional agriculture when little could be harvested.

Culinary uses

• Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost.
• Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavoured ingredients as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing.
• In the Netherlands, it is very frequently used in a winter dish (a stamppot), as a traditional Dutch dish called boerenkool.
• In Ireland, kale is mixed with mashed potatoes to make the traditional dish colcannon.
• Kale is a very popular vegetable in China, Taiwan, and Vietnam, where it is commonly stir-fried with beef.