Kale was perhaps the first form of cabbage to be cultivated as long as two thousand years ago. It may even date back to prehistoric times as evidenced by fossil impressions from the dinosaur era. A cousin to cabbage and collards, kale is quickly identified by its very curly leaves arranged like a bouquet. The color of the leaves ranges from deep blue-green to delicate green to a rich reddish-purple. Because this nutritious vegetable grows best in cool climates and can be harvested after frost, kale is popular in northern European countries, such as Scotland, Germany, Norway and Sweden. Flowering kale, which is popular as an ornamental accent in home gardens, is edible and may be seen in colors from white to pink to lavender.

• Kale may be eaten raw when very young and tender. It is seldom available at this stage except at some farmers' markets.
• Cooking enhances the flavor of mature kale. It is served blanched or steamed as a side dish.
• Kale can be added to soups, stews, stir-fries and other one-dish entrées. It pairs especially well with other highly flavored ingredients like onion, garlic, ham and bacon.

Kale is available year-round but its flavor is best during the winter months.

Choose kale in small bunches with firm leaves in a rich, deep color. Avoid bunches with limp, wilted or discolored leaves.

1 pound kale = about 3 cups cooked.

Store kale in a plastic bag in the refrigerator. Use it within two or three days; its flavor becomes stronger if stored longer.

Kale can be sandy. Soak the leaves in a sinkful of cool water for a few minutes. Then swish them to remove any sand and dirt. Repeat this process several times, if necessary, with fresh water. Drain kale to remove excess water.

Kale has tough stems that should be removed before cooking. To trim away tough stems, make a "V-shaped" cut where the stem joins the leaf. Stack the leaves and cut them into pieces. Kale can be blanched, braised, sautéed, simmered, steamed or stir-fried.