Kale (or borecole)
Kale (or borecole) is also referred to as ‘’curly
cabbage’’. Unlike other varieties of cabbage, its leaves do not
grow in the form of a head but rather in branches, which makes it
easy to distinguish.
Kale originates from the Mediterranean region, where its culture
dates back to well before that of head cabbage. In Ancient Rome, it
was part of the menu and was a basic staple for peasants in the
Middle-Ages. It wasn’t until the 17th century that kale was
introduced in North America by the English.
Kale is the most robust species of cabbage and, though it does not grow as well in warm climates, it thrives in cold climates and can tolerate temperatures as cold as -15º C.
Kale is characterized by its long, very curly, fibrous leaves that go from light green, to blue-green, to dark green. This curly cabbage is so decorative that several kale fields are used only to grow ornamental varieties, all of which retain the great qualities of regular kale.
- Look for kale with very firm, deeply-coloured and rather small leaves, with no spots or mould.
- Remove and discard the outside leaves, cut stems and separate the leaves. Remove any earth or insects that might remain between the leaves and wash under running cold water or vinegar water.
- Because it tends to be rather bitter, some avoid eating kale raw and blanch it first. However, cut in julienne strips, it can add some punch to salad, soups and stews.
- Kale is particularly good prepared with a sauce, au-gratin, pureed, or mixed into mashed potatoes.
- It can be boiled or steamed for 20 to 30 minutes, braised in a covered casserole, stuffed or stir-fried Chinese style.
- Stuffed kale leaves are a great side dish to accompany shrimps,
crab, chicken, eggs and herbs. A last minute drizzle of vinaigrette
just before serving is all that’s left to do.
 Braised Duck Legs with Red Onions and Curly Kale |
 European Sausages with 3 Types of Cabbage |
Click here and discover all our recipes involving kale!
Kale (curly cabbage) is available in supermarkets year round.
Raw kale is an excellent source of vitamin C, vitamin A and
potassium. It is also a good source of vitamin B6 and copper, and
it contains folic acid, calcium, iron, thiamine, riboflavin, niacin
and zinc.
Cooked kale is still an excellent source of vitamins A and C as
well as a good source of potassium. It also contains copper,
vitamin B6, calcium, iron and folic acid. Kale is considered to
have powerful antioxidant and anti-inflammatory properties.
To keep kale in optimal conditions, store the cabbage leaves in the refrigerator, tightly packed and unwashed, in a perforated plastic bag. It will keep for 5 to 10 days but it is always preferable to use it as soon a possible after purchase because it tends to become bitter with time. Finally, it can be frozen but must first be blanched for 2 to 3 minutes.