Kale: Fun Facts on a Brassica Breakout

There’s a lot more to this leafy green than meets the eye.

For instance, what do kale, brussels sprouts, cauliflower, broccoli, collard greens, kohlrabi, and cabbage all have in common? (Besides a tendency to smell a little funky when overcooked?)

Go on, guess. I’ll wait right here.

If you said they’re all the same species—yes, the exact same species, Brassica oleracea—you’re right. Ah, what a little selective breeding can do! 

What’s old is new again
However, unlike the nouveau-chic broccoli and cauliflower posturing glamorously in their climate-controlled display cases, kale is old school, having been cultivated for over 2000 years. Of all the B. oleracea varieties, kale (along with collards) is closest to its wild-cabbage roots, most closely resembling the species’ ancestral form. (I like to think it has ancient veggie juice coursing through its little plant veins, but maybe that’s just me.)

Yet as Betty White has shown us, age is no barrier to being hip. Fittingly, kale (along with other bitter greens) was recently declared the second-trendiest food of 2011 by Janet Helm on her blog Nutrition Unplugged.

Better watch out, bacon. There’s a new game in town.

Of course, kale hasn’t always languished in obscurity only to be catapulted into the spotlight. In Northern Europe it’s long been a traditional food, especially in Scotland where, according to Elizabeth Schneider in Vegetables from Amaranth to Zucchini, being asked to “come to kail” was once the equivalent of being invited to dinner (whether or not kale was actually served). So maybe we’re just rediscovering an old favorite. A reincarnation, or better yet, a rein-kale-nation. (Heh.)

Grandma brussels sprout?
Also, a nugget for all you brussels sprout lovers (and haters) out there: kale may even be the great-great-grandma of brussels sprouts, a botanical feat I’m happy to research for a future post. (If that strangely fascinates you, leave me a comment and I’ll get on it).

Most importantly for aspiring veggie lovers, though, flavor-wise kale is one of the mildest members of the B. oleracea clan. You can cook it nearly any way imaginable and it stays agreeably mellow, and I’ve yet to find someone who actively hates it. (Can’t say that about brussels sprouts.) In fact, kale is one of the veggies I knew and loved long before Veggie Quest came along.

Of course, there are lots of different kinds of kale, but curly kale (pictured at the top of this post) is the one you’ll be most likely to find in your supermarket, so that’s the one I’m going to tackle for now.

Buy: Get kale now, since it’s at its sweetest and tastiest during the colder months. (Although it’s still pretty darned good from the farmer’s market in the summer.) Look for small bunches with deep green leaves, sans yellowing or flabbiness. You can also buy kale pre-cut and washed in one-pound bags; just be sure to pick out the chunks of stem that can sometimes sneak in.

Store: Wrap kale up tight—in a bag or other airtight container—and store in the refrigerator. Use within a few days.

Love: Pretty much any way you want to cook kale is fine by this laid-back veggie. (Although I’m going to go out on a limb and say that grilling it probably wouldn’t work out too well.) Just be sure to strip the center rib out of each leaf, as it can be tough. I love sauteed kale with garlic and onions: fast, easy, delicious. You can also massage kale lovingly with oil and then eat it alive, bwah ha ha! (Why is this so fun?) I know you’re dying for the details; check back soon for both recipes!

To learn even more about kale, check out the “Cabbage and Crucifer Plants” article from the Encyclopedia of Food and Culture at enotes.com.

Want to actually enjoy your vegetables? Subscribe to Veggie Quest and never miss a recipe! (WFPB, Vegan, Gluten-Free, Eat-to-Live friendly.)