Kale

Kale, also known as kale, is a dark green leafy vegetable belonging to the cruciferous family, similar to cabbage and cauliflower. Its texture is firm and somewhat wrinkled, with a slightly bitter and earthy flavor that softens when cooked.

Originating from Southeastern Europe and Asia Minor, kale has been cultivated since antiquity and has become popular worldwide due to its multiple health benefits and versatility in the kitchen. In Latin America, some common synonyms are collard greens (especially in parts of Mexico and Central America), curly kale, or simply kale.

This ingredient is highly valued for being a rich source of vitamins A, C, and K, as well as minerals such as calcium, potassium, and iron. Additionally, it contains antioxidants and dietary fiber, making it an ideal food for enriching salads, soups, stews, and green smoothies.

In cooking, kale can be used both raw and cooked: for salads, sautés, baked chips, or added to traditional dishes to increase their nutritional value without significantly altering their flavor.