Fresh kale

Fresh kale, also simply known as kale, is a dark leafy green vegetable very popular in healthy cooking for its high nutritional value. It belongs to the brassica family, like broccoli and cauliflower, and is characterized by its curly leaves and firm texture.

Origin: Kale has its roots in the Mediterranean and Southwest Asian regions, where it has been cultivated since antiquity. Today, it is very common in European and North American cuisine, and its cultivation has spread to Latin America due to the growing demand for nutritious foods.

Properties: This ingredient is highly valued for its high content of vitamins A, C, and K, as well as minerals like calcium, iron, and potassium. Fresh kale is rich in antioxidants and fiber, making it an ideal food for improving digestion, strengthening the immune system, and promoting bone health. Its flavor is slightly bitter and earthy, adding a distinctive touch to salads, soups, stir-fries, and green juices.

Synonyms in Latin America: Depending on the country, fresh kale may be known as col crespa, berza, col crespa, or simply kale. In some regions of Mexico and Central America, it is also called berza crespa.