Kale leaves

Kale leaves, also known as kale in many countries, are the green, curly leaves of the Brassica oleracea plant. This vegetable belongs to the cruciferous family, just like broccoli and cauliflower, and is highly valued in cooking for its slightly bitter flavor and firm texture.

Origin: Kale has its roots in Europe and Asia, where it has been cultivated for centuries. Today, it is common all over the world, especially in regions with temperate and cold climates, as it withstands the cold well, which even improves its flavor.

Properties: Kale leaves are a superfood that stands out for its high content of vitamins A, C, and K, as well as minerals like calcium and iron. They are also rich in antioxidants and fiber, making them an ideal ingredient for promoting digestive health and strengthening the immune system.

Synonyms in Spanish in Latin America: Depending on the country, kale leaves may have different names, including col crespa, col rizada, or simply kale. In some regions, it is also called col de hojas rizadas to distinguish it from other varieties of cabbage.

In cooking, kale leaves are very versatile; they can be used in salads, sautés, soups, and green smoothies, adding color, texture, and a nutritious touch to recipes.