Brassica oleracea Acephala Group
September - February
One of the few greens that is abundant in cold winter months, kale’s flavor actually improves after a frost. Look for stems with crisp leaves that show no signs of yellowing or wilting. Smaller leaves will be more tender, making them perfect for salads. Larger leaves are ideal for using in soups and other cooked dishes.
Nutrition: Kale is an incredibly nutrient dense food. It is very high in vitamins A, C, and E. Kale also has a rich mineral content and contains a large number of phytochemicals.