Kale
Estimated Inventory, 24 ct : 29.68
This item was last sold on : 01/05/25
Description/Taste
Kale varies in shape, size, and color, depending on the variety and regional growing conditions. The leaves can be broad or long and narrow, and the stems can be thick or thin with a short or elongated appearance. Kale leaves are typically flat, frilly, or curved and feature a textured, creased, and crinkled surface. The ends can be ruffled, and prominent veins branch across the leaf’s center. Kale ranges in color from dark green, grey-green, blue-green, yellow-green, white, and red to purple, and the surface has a waxy, sturdy feel. Some types of Kale will be tender, succulent, and crisp, while other varieties will be tougher, chewier, and more fibrous. The leaves will also vary in flavor based on the cultivar and age of the plant. Kale is edible raw or cooked and ranges from sweet, nutty, bitter, to earthy. The leaves typically release an initially green and grassy flavor followed by a peppery, subtly citrusy taste with a lingering sweetness. Cooked Kale is milder and becomes more neutral, nutty, and earthy.
Seasons/Availability
Kale is available year-round, with a peak season in the late fall through early spring.
Current Facts
Kale, botanically classified as Brassica oleracea, is a general descriptor for several types of leafy greens belonging to the Brassicaceae family. There are many species within the Brassica oleracea species beyond Kale, including cabbage, broccoli, and cauliflower, and Kale is a part of the acephala group, roughly translating from Latin to mean “without a head.” Kale is an ancient crop cultivated for ornamental and culinary purposes. In the modern day, it is estimated that there are over 150 types of Kale, and the five most common kinds seen in commercial markets include Lacinato or Tuscan Kale, Scotch or Curly Kale, Baby Kale, Redbor Kale, and Red Russian Kale. Worldwide, Kale is favored for its easy-to-grow nature. The plants are hardy, disease-resistant, low-maintenance, and high in nutrients. Kale is commercially cultivated on a broad scale and is promoted as a versatile ingredient in raw or cooked culinary preparations.
Nutritional Value
Kale varies in nutritional properties, depending on the specific variety. In general, Kale is a source of fiber to regulate the digestive tract, phosphorus and calcium to support bones and teeth, magnesium to control nerve functions, and potassium to balance fluid levels within the body. Kale also provides iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamins C, E, and K to strengthen the immune system, guard the cells against free radical damage, and aid faster wound healing, and other nutrients, including zinc, beta-carotene, folate, and B vitamins. Kale notably contains the carotenoids lutein and zeaxanthin, which are said to help slow issues related to macular degeneration, an eye disease. The greens are generally considered safe to consume in small quantities, but it is important to note that individuals on specific medications with beta-blockers or blood thinners and individuals dealing with kidney disease should discuss the consumption of Kale with their doctor before eating.
Applications
Kale is a hardy, versatile ingredient incorporated into fresh and cooked culinary preparations. Young and tender greens are recommended for raw dishes, as more mature leaves can have a tough, fibrous, or chewy nature. Baby Kale is favored for salads as the entire leaf can be used whole. Larger but tender greens can also be massaged to soften the overall structure of the leaves to create a more palatable texture for raw dishes. Kale is popularly added to smoothies and juices. It is also layered into sandwiches, tossed into grain bowls, or pureed into creamy dips and spreads, including hummus. Beyond raw dishes, Kale can be cooked and does not shrink much in size. The greens hold up to almost all types of cooking such as steaming, boiling, roasting, stir-frying, searing, and braising, and are often prepared as a simple side with aromatics to enhance the overall flavor. The leaves are commonly cooked into casseroles, egg-based dishes, soups, curries, and stews. In Italy, various Kale types are tossed into pasta dishes, used as a pizza topping, or blended into pesto recipes. They are also sauteed with pancetta and simmered in Tuscan stews. In Portugal, caldo verde is a famous soup made from sausage, kale, and potatoes. Throughout history, Kale has been utilized in celebratory preparations to welcome the changing of seasons in Germany and the Netherlands. Grühnkohlfahrt is a German dish of cooked kale and sausage, and in the Netherlands, stamppot boerenkool incorporates kale with potatoes. Kale is also frequently baked into crisp, chip-like snacks and is incorporated into various dishes worldwide. Kale pairs well with aromatics such as garlic, shallots, ginger, and onions, herbs including rosemary, oregano, and thyme, lemon juice, and nuts such as walnuts, pine, and almonds. Whole, unwashed raw Kale will keep for one week when stored loosely wrapped in a paper towel in a sealed container in the refrigerator. Kale can also be blanched and frozen for extended use.
Ethnic/Cultural Info
Kale was once a famous predictor of love in Scotland. During the 18th and 19th centuries, Kale was an essential crop in Scottish home gardens, and the greens were so common in culinary preparations that the name for Kale in some Scottish dialects, Kail, also became the word for “food” or “dinner” in general. Scottish kitchens also used “kail pots” for cooking, and gardens were called “kail yards” due to the abundance of Kale grown in the home plots. One of the most notable historical uses of Kale in Scotland was during Samhain, an annual event to mark the changing of seasons and the coming of winter. Samhain later evolved into Halloween, but during the 18th century, the morning between October 31st and November 1st was a time when spirits and supernatural entities could roam the Earth. It was customary in Scotland for communities to complete superstitious activities on this night, including using Kale as a divination tool. Scottish lore claims that pulling a Kale plant from the ground on the night of Samhain can predict a future lover. The practice was called “pou or pull the stalks,” and participants were blindfolded and led to the plants in the dark at midnight. Once the Kale was pulled, the stalks were examined and traits such as soil on the roots, the plant’s straight or crooked nature, size and length, and flavor all predicted various traits of a future lover. This plant-pulling tradition is notably referenced in Scottish poet Robert Burns’ 1785 poem, “Hallowe’en.” The 252-line poem describes various lore and activities during the fall celebration and is an insightful piece into the customs of Kale picking in Scotland.
Geography/History
Kale is native to regions within the Eastern Mediterranean, Asia Minor, and the Middle East and has been growing wild since ancient times. Wild forms of Brassica oleracea were hypothesized to have been foraged for their seeds, and Kale is thought to have descended from some of the oldest wild forms. Kale was domesticated around 400 BCE, and some of the first records appeared between 370 and 285 BCE in writings by Greek scholar Theophrastus. Domesticated Kale types were grown in Ancient Greece and Rome, and improved varieties were cultivated over time for select characteristics. Kale was eventually spread to civilizations throughout Europe and was favored in areas with colder climates due to the plant’s hot and cold tolerance. It was also introduced to regions of East Asia. Kale was widely grown and consumed as a culinary ingredient throughout Europe and Asia by the Middle Ages, but it later became a lesser-known green as consumer preferences fluctuated and changed. Kale was carried with European settlers to the New World as early as the 17th century, and some varieties were planted in Thomas Jefferson’s Monticello Garden in the early 19th century. In the late 19th and early 20th centuries, an agricultural explorer for the USDA, David Fairchild, also promoted and introduced Kale varieties to nurseries and home gardens in the United States. Kale was briefly promoted throughout England during World War II as a hardy green for home gardens in the “Dig for Victory” campaign, and several varieties were marketed in the late 1980s, including the well-known cavolo nero. Throughout the 1990s and early 2000s, Kale was primarily utilized as an ornamental decoration in culinary displays. Around 2007, farmers’ markets began re-promoting Kale for its nutritional benefits, and the greens were slowly revived through celebrity endorsements, health food trends, and market promotions. Kale became a popular ingredient in 2009 in the United States, and in 2012, Bon Appétit magazine named it the “Year of Kale.” A National Kale Day was also established in October 2013, contributing to the species’ revival as a culinary green worldwide. Today, Kale is widely grown and commercially available in both hemispheres. Various types are sold through local markets, supermarkets, and wholesalers. Kale is also frequently grown in home gardens.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Red Door Friends | San Diego CA | 619-295-6000 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Maxota Raw | San Diego CA | 201-615-1727 |
| Mike Erlanson | San Diego CA | 619-453-7395 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| Compa Coffee Roasters | San Diego CA | 858-205-8048 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Harumama (Little Italy) | San Diego CA | 619-269-7122 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Kensington Cafe | San Diego CA | 619-684-0044 Fausto |
| Rubicon Deli-UTC | San Diego CA | 858-877-9911 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| 4 The Love Of Lemons | San Diego CA | 760-613-1104 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| The Bowl | San Diego CA | 619-813-5865 |
| Food by Chef Ty | Vista CA | 424-278-8626 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| San Diego Freedom Ranch | Campo CA | 619-478-5696 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
| Scrimshaw Coffee | San Diego CA | 951-663-2207 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Crust Pizzeria Solana Beach | Solana Beach CA | 858-212-8751 |
| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Crust Pizzeria Carlsbad 2019 | Carlsbad CA | 760-944-1111 |
| The Plot Restaurant (Costa Mesa) | Costa Mesa CA | 714-852-3181 |
| Fox Point Farms (Haven) | Encinitas CA | 619-892-0553 |
| Herb & Sea (Bar) | Encinitas CA | 858-587-6601 |
| A & M catering | San Diego CA | 206-802-8320 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Waverly | Cardiff CA | 619-244-0416 |
| Coronado Yacht Club | Coronado CA | 619-435-1848 |
| Ballast Point Rest. - Little Italy | San Diego CA | 619-298-2337 |
| The Whaling Bar | La Jolla CA | 858-355-9218 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Peace Pies | San Diego CA | 619-618-6960 |
| Madi | San Diego CA | 320-491-1217 |
| Hotel La Jolla - Sea & Sky | La Jolla CA | 858-459-0261 |
| Rubicon Deli India Street | San Diego CA | 619-200-4201 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Peace Pies (Encinitas) | Encinitas CA | 619-618-6960 |
| Crust Pizzeria-Carmel | San Diego CA | 858-212-8751 |
| The Plot | Oceanside CA | 422-266-8200 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Barrel & Board | San Diego CA | 619-902-4646 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| The Field Irish Pub & Restaurant | San Diego CA | 619-232-9840 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Richard Walkers Pancake House (LJ) | La Jolla CA | 858-459-8800 |
| Local Greens | Solana Beach CA | 858-504-0332 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Vitality Tap - 1St Ave | San Diego CA | 619-237-7625 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| Rustic Root Solana | Solana Beach CA | 619-955-5750 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| The Harvest Honey | San Marcos CA | 616-914-0124 |
| Olivewood Gardens and Learning Center | National City CA | 619-434-4281 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Pokewan (Del Mar) | San Diego CA | 858-847-2881 |
| Boujiemana | San Diego CA | 415-710-0510 |
| Harumama Sushi & Ramen (Ocean Beach) | San Diego CA | 858-886-9909 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Sabi Juice | Chula Vista CA | 619-971-8545 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Madison | San Diego CA | 619-822-3465 |
| Harumama Noodles & Buns (Vista) | Vista CA | 858-886-9909 |
| Marys Gourmet Salads | La Jolla CA | 858-925-4690 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Richard Walkers Pancake House (DM) | Del Mar CA | 619-306-2999 |
| Comma | San Diego CA | 619-802-9183 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Communal Coffee - Oceanside | Oceanside CA | 619-920-7887 |
| Bekker's Catering | San Diego CA | 619-287-9027 |
| Donna Jean | San Diego CA | 619-299-5500 |
| Coin-Op Game Room (North Park) | San Diego CA | 818-448-0129 |
| Communal Coffee | San Diego CA | 619-305-9525 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Harumama Noodles & Buns (Carlsbad) | Carlsbad CA | 760-637-5737 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Flora Cafe | Bonita CA | 619-339-6604 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Happy Medium SD | San Diego CA | 509-869-2279 |
| Miho | San Diego CA | 619-365-5655 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| The Joint | San Diego CA | 619-222-8272 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Valley View Casino & Hotel | Valley Center CA | 760-291-5500 |
Recipe Ideas
Recipes that include Kale. One
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