Loose-leafed, edible plant (Brassica oleracea, Acephala group) derived from the cabbage, in the mustard family. Common (or Scotch) and Buda kale have stems up to 2 ft (60 cm) long that carry a rosette of elongated, dark bluish green, wavy or frilled leaves. Grown mainly for autumn and winter harvest because cold weather improves the quality of this hardy vegetable, kale is usually served cooked. It is highly nutritious. See also collard.
Kale (Brassica oleracea, Acephala group).—G.R. Roberts
This entry comes from Encyclopædia Britannica Concise.
For the full entry on kale, visit Britannica.com.
Seen & Heard
What made you look up kale? Please tell us what you were reading, watching or discussing that led you here.