Curly kale

Curly leaf cabbage, also known as kale or curly kale, is a variety of cabbage characterized by its intense green, curly, and firm-textured leaves. This vegetable belongs to the brassica family and is highly valued in cooking for its slightly bitter flavor and its versatility, as it can be eaten raw in salads, sautéed, steamed, or in stews.

The origin of curly leaf cabbage dates back to Europe and Asia Minor, where it has been cultivated for centuries. Currently, its production is common in many regions of the world, as it adapts to temperate climates. In Latin America, it is a key ingredient in numerous traditional recipes, especially in healthy and nutritious preparations.

Among its properties, it stands out for its high content of vitamins A, C, and K, in addition to providing antioxidants, dietary fiber, and minerals such as calcium and potassium. These characteristics make it an ideal food for strengthening the immune system, improving digestion, and contributing to bone health.

Regarding its synonyms in Spanish from Latin America, curly leaf cabbage may be found under names such as col rizada, kale (an imported and increasingly common term), col crespa, or simply repollo crespo. The name may vary by region, but in all cases, it refers to this same nutritious and versatile variety, ideal for countless recipes.