Description
Kale is descended from the same ancestor as cabbage. It was originally known as ‘cole’ or ‘colewort’ in England but now most people call it by its Scottish name, kale. It’s hardy, surviving harsh winters and growing where cabbage often can’t (leading to the name ‘Hungry Gap’ for one variety). Kale goes well with partridge, pheasant, guinea fowl and duck. They’re also great in minestrone soup and hearty stews.
Kale is also a great super food and is fantastic in smoothies. Kale contains fiber, antioxidants, calcium, vitamin K, and many others. It’s also a good source of vitamin C and iron. One cup of raw kale contains even more vitamin C than an orange!
