What is kale?
Cabbage curly (in English “curly cale”) is the name of a particular cultivar of cabbage sabellica (Brassica oleracea var. sabellica).
Also known as lancinato cabbage and, perhaps improperly, as black kale, this variety is only grown for cultivation and is not available in the wild. Note: in botany, some authors make a distinction between kale and kale. The latter, referred to as Brassica oleracea variety acephala sabellica, could represent a cross between the aforementioned curly kale (sabellica) and the well-known Tuscan black cabbage (acephala).
Contrary to cauliflower, broccoli and romanesco (flowering cabbage), only the leaves of curly kale are eaten, which are green, with a rippled profile and typically separated (NOT per head, such as cabbage and cap).
As for its cultivation, curly kale tolerates heavy soils and winter cold well, which is why it is particularly rustic and undemanding.
Among the most common culinary uses emerge above all soups, broths and stews, such as, for example, the Tuscan ribollita.
Regarding the nutritional aspect, kale is classified in the VI and VII fundamental group of foods since, in addition to containing excellent quantities of fiber and water, it is also rich in vitamin A (carotenoids) and vitamin C (ascorbic acid).
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