Kale

Non-heading cabbages with large, mild, cabbage-flavoured leaves and sturdy stems; leaves vary in colour and form by variety, supply vitamins A and C, calcium, folic acid, and iron; salads and soups use them raw or cooked, as does the side-dish table, while the curled, crimped-leaf varieties (curly kale), also known as borecoles and collards, are most popular for human consumption. Massaging raw leaves with oil or brief cooking gently tames their toughness. Tender baby kale offers a milder alternative for raw salads.