Kale / Curly Kale

Kale is a type of collard green and is also known as curly kale, cabbage kale or winter kale. The plant is very robust, tolerates even minus 15 degree temperatures and, is therefore, especially available during the winter months.

Its strikingly long, large and curly leaves make kale very voluminous. The kale’s particular plant variety determines the intensity of its green color and the leaves curliness. Early varieties are usually light green in color while later varieties have darker green to blue-green leaves. Kale has a spicy, tart taste. If the plant has encountered frost, its taste becomes sweeter and milder. Kale contains a lot of protein and dietary fiber as well as potassium, calcium, magnesium and iron.

Fresh, tender kale leaves make a fine salad and make good extra additions to smoothies. When selecting kale as a cooked vegetable or for use in soups and stews, it’s recommended to remove the hard stems. Chopped kale can be stored in the fridge for about a week.

Season: from November to March

Nutritional Value: Kale/Curly Kale – Swiss food composition database


Did you know...?

Kale’s color changes when cooked too long: green kale becomes brown kale.

1 portion a day corresponds to:

Two Handfuls