比特派官方安卓版下载|kale

为什么外国人打dota也要说kale？ - 知乎

为什么外国人打dota也要说kale？ - 知乎首页知乎知学堂发现等你来答​切换模式登录/注册梗（网络用语）刀塔（DOTA 2）为什么外国人打dota也要说kale？[图片]显示全部 ​关注者143被浏览718,988关注问题​写回答​邀请回答​好问题 4​5 条评论​分享​34 个回答默认排序EHOME电子竞技俱乐部​电子竞技话题下的优秀答主​ 关注源自2015年初的第一届DAC，当时由于现场设备、网络的问题，比赛期间经常出现卡顿、掉线等情况。而中国选手在出现这些情况时，往往下意识地在公屏打出“ka le"并要求暂停。久而久之，国外选手和玩家逐渐了解，"ka le"="lag"，以至于在其中一场中外对抗中，出现了外国选手公屏打”ka le"而中国选手打“lag”的喜剧情况，twitch等直播平台也开始“ka le"刷屏。最终，”ka le"被作为一种梗文化，在全世界的DOTA2爱好者之间广泛传播。 毕竟Chinese meme best meme。编辑于 2017-04-07 11:02​赞同 627​​75 条评论​分享​收藏​喜欢收起​国史馆协纂​ 关注这其实就是一种文化输出当你足够牛逼的时候，你的一切都是其他人模仿学习的对象即使是在你看来是自己2b的行为，他们也会认为逼格甚高，值得模仿。中国LOL和足球一样，在可预见的将来是无法输出“ka le”的。因为他们是菜鸡，有人会去模仿菜鸡的行为么？发布于 2017-04-06 16:17​赞同 256​​50 条评论​分享​收藏​喜欢

那些源自汉语的英文单词（一） - 知乎

那些源自汉语的英文单词（一） - 知乎切换模式写文章登录/注册那些源自汉语的英文单词（一）爱慕读读历史，关心时事。生活中见到过很多源自英文的汉语词组，比如音译的咖啡、沙发、卡通、坦克、幽默、逻辑、吉他等等。最近看到kale（卡了）一词被收录到英文词典，仔细想想，有好多汉语词汇被收录进了英文词典，成了实用的英文单词。Kale（卡了），源于刀塔比赛中，中国选手因为输入拼音比文字更方便，于是“kale”就会代替“卡了”成为解释网络卡顿的交流符号。因为中国选手在刀塔届的强大影响力，久而久之，国外选手和玩家们也逐渐了解并开始使用kale，之前通用词是“lag”。Kungpaochicken（宫保鸡丁），中国是美食大国，这道著名的川菜不止我们爱吃，也是许多老外的心头好，为了一口好吃的学习中文发音，没毛病。kung-fu（功夫），几乎是中国的代称，和美食一样使用高频。mianzi（面子），有人的地方就有江湖，谁说西方社会不讲人情，这种久经考验的词汇，用惯了都说好。Long time no see（好久不见），简单的英文单词，纯正的中文用法，让人觉得是假的英语，实际上却是美国人生活中见面爱用的一句话。yin-yang（阴阳），完全的中国特产，英文中没有对应的单词，也不好意译。因为内涵博大精深，使用面广而且显得神秘，文化圈都喜欢使用。mahjong（麻将），最风靡的中国棋牌游戏。有家西方公司尝试推出西方麻将，沿用麻将规则，重新设计了牌面，使用现代设计和西方元素，广告宣传语类似“西方人自己的麻将”，结果被西方广大牌友和麻将协会抗议、抵制，最后道歉破产收尾。可见麻将在西方也有着忠实的拥趸。英美作为近现代世界的霸主，语言文化深深的影响了世界。随着中国国力的提升，也伴随着持续的文化输出，越来越多的汉语词汇被收录进了英文词典，就是很好的例子。发布于 2022-07-02 11:45英语词源英语汉语​赞同 3​​添加评论​分享​喜欢​收藏​申请

Kale - Wikipedia

Kale - Wikipedia

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1Description

2Etymology

3Cultivation

Toggle Cultivation subsection

3.1History

3.2Cultivars

3.2.1Ornamental kale

4Uses

Toggle Uses subsection

4.1Nutrition

4.2Phytochemicals

4.3Culinary

4.3.1Snack product

4.3.2Regional uses

4.3.2.1Europe

4.3.2.2Asia

4.3.2.3United States

5In culture

6Gallery

7See also

8References

9External links

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Kale

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From Wikipedia, the free encyclopedia

Form of cabbage with green or purple leaves

For other uses, see Kale (disambiguation).

KaleCurly kale, one of the many varieties of kaleSpeciesBrassica oleraceaCultivar groupAcephala GroupOriginUnknown; before the Middle AgesCultivar group membersMany; see text.

Kale (/keɪl/), also called leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars primarily grown for their edible leaves. It has also been used as an ornamental plant.

Description[edit]

Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage).[citation needed]

Etymology[edit]

The name kale originates from Northern Middle English cale (compare Scots kail and German Kohl) for various cabbages. The ultimate origin is Latin caulis 'cabbage'.[1][2]

Cultivation[edit]

Derived from wild mustard,[3] kale is considered to be closer to wild cabbage than most domesticated forms of B. oleracea.[4]

Kale is usually a biennial plant grown from seed with a wide range of germination temperatures.[5] It is hardy and thrives in wintertime,[5] and can survive in temperatures as low as −15 °C (5 °F).[6] Kale can become sweeter after a heavy frost.[7]

History[edit]

Children collecting leaves of red Russian kale (Brassica napus L. subsp. napus var. pabularia (DC.) Alef.) in a family vegetable garden

Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest.[8] Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the 4th century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales.

The earliest record of cabbages in western Europe is of hard-heading cabbage in the 13th century.[8] Records in 14th-century England distinguish between hard-heading cabbage and loose-leaf kale.[8]

Russian traders introduced Russian kale into Canada and then into the United States in the 19th century.[8] USDA botanist David Fairchild is credited with introducing kale (and many other crops) to Americans,[9][10] having brought it back from Croatia,[10] although Fairchild himself disliked cabbages, including kale.[10] At the time, kale was widely grown in Croatia mostly because it was easy to grow and inexpensive, and could desalinate soil.[10]

Cultivars[edit]

One may differentiate between kale varieties according to the low, intermediate, or high length of the stem, along with the variety of leaf types. The leaf colours range from light green to green, dark green, violet-green, and violet-brown.

Classification by leaf type:

Curly-leaf (Scots kale, blue curled kale)

Bumpy-leaf (black cabbage, better known by its Italian translation 'cavolo nero', and also known as Tuscan Cabbage, Tuscan Kale, lacinato and dinosaur kale)

Sparkly-leaf (shiny and glossy)

Plain-leaf (flat-leaf types like red Russian and white Russian kale)

Leaf and spear, or feathery-type leaf (a cross between curly- and plain-leaf)

Ornamental (less palatable and tougher leaves)

Ornamental kale in white and lavender

Because kale can grow well into winter, one variety of rape kale is called "hungry gap" after the period in winter in traditional agriculture when little else could be harvested. An extra-tall variety is known as Jersey kale or cow cabbage.[11] Kai-lan or Chinese kale is a cultivar often used in Chinese cuisine. In Portugal, the bumpy-leaved kale is mostly called "couve galega" (Galician kale or Portuguese Cabbage).[12]

Ornamental kale[edit]

Many varieties of kale and cabbage are grown mainly for ornamental leaves that are brilliant white, red, pink, lavender, blue, or violet in the interior of the rosette. The different types of ornamental kale are peacock kale, coral prince, kamone coral queen, color up kale, and chidori kale.[13] Ornamental kale is as edible as any other variety, but potentially not as palatable.[verification needed][14] Kale leaves are increasingly used as an ingredient for vegetable bouquets and wedding bouquets.[15]

Uses[edit]

Nutrition[edit]

Kale, raw Nutritional value per 100 g (3.5 oz)Energy207 kJ (49 kcal)Carbohydrates8.8 gSugars2.3 gDietary fiber3.6 g

Fat0.9 g

Protein4.3 g

VitaminsQuantity %DV†Vitamin A equiv.lutein zeaxanthin30% 241 μg6261 μgThiamine (B1)10% 0.11 mgRiboflavin (B2)11% 0.13 mgNiacin (B3)1.0 mgPantothenic acid (B5)18% 0.9 mgVitamin B621% 0.27 mgFolate (B9)35% 141 μgCholine0% 0.8 mgVitamin C145% 120 mgVitamin E10% 1.54 mgVitamin K371% 390 μg

MineralsQuantity %DV†Calcium15% 150 mgIron12% 1.5 mgMagnesium13% 47 mgManganese31% 0.66 mgPhosphorus13% 92 mgPotassium16% 491 mgSelenium1% 0.9 μgSodium3% 38 mgZinc6% 0.6 mg

Other constituentsQuantityWater84.0 g

Full Link to USDA Database entry

Units

μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.

Kale, cooked, boiled, drained, without saltNutritional value per 100 g (3.5 oz)Energy117 kJ (28 kcal)Carbohydrates5.63 gSugars1.25 gDietary fiber2 g

Fat0.4 g

Protein1.9 g

VitaminsQuantity %DV†Vitamin A equiv.lutein zeaxanthin18% 146 μg4983 μgThiamine (B1)5% 0.053 mgRiboflavin (B2)6% 0.07 mgNiacin (B3)0.5 mgPantothenic acid (B5)1% 0.05 mgVitamin B611% 0.138 mgFolate (B9)3% 13 μgCholine0% 0.4 mgVitamin C49% 41 mgVitamin E6% 0.85 mgVitamin K398% 418 μg

MineralsQuantity %DV†Calcium7% 72 mgIron7% 0.9 mgMagnesium5% 18 mgManganese20% 0.416 mgPhosphorus4% 28 mgPotassium8% 228 mgSelenium1% 0.9 μgSodium2% 23 mgZinc3% 0.24 mg

Other constituentsQuantityWater91.2 g

Full link to USDA database entry[dead link]

Units

μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.

Raw kale is composed of 84% water, 9% carbohydrates, 4% protein, and 1% fat (table). In a 100 g (3+1⁄2 oz) serving, raw kale provides 207 kilojoules (49 kilocalories) of food energy and a large amount of vitamin K at 3.7 times the Daily Value (DV). It is a rich source (20% or more of the DV) of vitamin A, vitamin C, vitamin B6, folate, and manganese (see table "Kale, raw"). Kale is a good source (10–19% DV) of thiamin, riboflavin, pantothenic acid, vitamin E, and several dietary minerals, including iron, calcium, magnesium, potassium, and phosphorus. Boiling raw kale diminishes most of these nutrients, while values for vitamins A, C, and K and manganese remain substantial.

Phytochemicals[edit]

Kale is a source of the carotenoids, lutein and zeaxanthin.[16] As with broccoli and other cruciferous vegetables, kale contains glucosinolate compounds, such as glucoraphanin, which contributes to the formation of sulforaphane,[17] a compound under preliminary research for its potential to affect human health beneficially.[18]

Boiling kale decreases the level of glucosinate compounds, whereas steaming, microwaving, or stir frying does not cause significant loss.[19] Kale is high in oxalic acid, the levels of which can be reduced by cooking.[20]

Kale contains high levels of polyphenols, such as ferulic acid,[21] with levels varying due to environmental and genetic factors.[22]

Culinary[edit]

Snack product[edit]

See also: Veggie chips

Flavored "kale chips" have been produced as a potato chip substitute.[23]

Regional uses[edit]

Europe[edit]

In the Netherlands, a traditional winter dish called "boerenkoolstamppot" is a mix of curly kale and mashed potatoes, sometimes with fried bacon, and served with rookworst ("smoked sausage").[24]

In Northern Germany, there is a winter tradition known as "Kohlfahrt" ("kale trip"), where a group of people will go on a hike through the woods during the day before gathering at an inn or private residence where kale is served, usually with bacon and Kohlwurst ("kale sausage").[25] Kale is considered a Northern German staple and comfort food.[26]

In Italy, cavolo nero kale is an ingredient of the Tuscan soup ribollita.[27]

A traditional Portuguese soup, caldo verde, combines pureed potatoes, very finely sliced kale, olive oil and salt.[28] Additional ingredients can include broth and sliced, cooked spicy sausage.

In Scotland, kale provided such a base for a traditional diet that the word in some Scots dialects is synonymous with food. To be "off one's kail" is to feel too ill to eat.[29]

In Ireland, kale is mixed with mashed potatoes to make the traditional dish colcannon.[30] It is popular on Halloween,[31] when it may be served with sausages.

In the United Kingdom, the cultivation of kale (and other vegetables) was encouraged during World War II via the Dig for Victory campaign.[32] The vegetable was easy to grow and provided important nutrients missing from a diet because of rationing.[33]

Asia[edit]

In Sri Lanka, it is known as kola gova or ela gova. It is cultivated for edible use. A dish called 'kale mallung' is served almost everywhere on the island, along with rice.

United States[edit]

For most of the 20th century, kale was primarily used in the U.S. for decorative purposes; it became more popular as an edible vegetable in the 1990s due to its nutritional value.[10]

In culture[edit]

The Kailyard school of Scottish writers, which included J. M. Barrie (creator of Peter Pan), consisted of authors who wrote about traditional rural Scottish life (kailyard = 'kale field').[34] In Cuthbertson's book Autumn in Kyle and the charm of Cunninghame, he states that Kilmaurs in East Ayrshire was famous for its kale, which was an important foodstuff. A story is told in which a neighbouring village offered to pay a generous price for some kale seeds, an offer too good to turn down. The locals agreed, but a gentle roasting on a shovel over a coal fire ensured the seeds never germinated.[35]

Gallery[edit]

Curly-leaf kale

Red Russian kale

Tuscan kale

Making kale chips in Illinois

A traditional New Years Danish dish: boiled ham, glazed potatoes and stewed kale

A kale-based dish with other vegetables and sourdough bread, served at a restaurant in Australia

See also[edit]

Bowen's Kale

Crambe maritima – sea kale

Leaf vegetable

Kalettes

Cabbage

References[edit]

^ "Kale". Online Etymology Dictionary, Douglas Harper. 2016. Archived from the original on 11 September 2016. Retrieved 16 August 2016.

^ "Greeks and Romans Grew Kale and Collards". aggie-hort.tamu.edu. Retrieved 29 June 2023.

^ Facts, Best Food (26 April 2017). "Food Facts: Broccoli's Wild Roots | BestFoodFacts.org". Best Food Facts. Retrieved 29 June 2023.

^ Tomar, BS. VK Science – Biology. FK Publications. p. 149. ISBN 978-81-88597-06-2. Archived from the original on 17 June 2016.

^ a b "Growing guide for kale". Cornell University, Ithaca, NY. 2006. Archived from the original on 4 November 2016. Retrieved 7 November 2016.

^ Derek B. Munro Vegetables of Canada, p. 120, at Google Books

^ Watson, Benjamin (1996). Taylor's Guide to Heirloom Vegetables. Boston: Houghton Mifflin. p. 200. ISBN 978-0-395-70818-7. kale frost.

^ a b c d Perry, Leonard. "Interesting cool crops". University of Vermont Extension, Department of Plant and Soil Science. Archived from the original on 19 June 2022. Retrieved 5 June 2018.

^ Diamond, Anna (January 2018). "America's First "Food Spy" Traveled the World Hunting for Exotic Crops". Smithsonian. Retrieved 5 June 2018.

^ a b c d e Graber, Cynthia; Twilley, Nicola. "Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today". Gastropod. Retrieved 5 June 2018.

^ Bailey, L. H., (1912, republished in 1975). Jersey kale Photo. In Cyclopedia of American Agriculture: Vol. II--crops Archived 27 April 2016 at the Wayback Machine. Macmillan Publishing, New York. pp. 389–90. ISBN 0-405-06762-3.

^ "Couve Galega (Portuguese Cabbage)". myfolia.com. Archived from the original on 28 August 2017. Retrieved 3 June 2017.

^ "Is Ornamental Kale Edible? Yes, But Not That Tasty". Garden.eco. 14 December 2017. Retrieved 2 March 2018.

^ Larkcom, Joy (1 June 2003). The Organic Salad Garden. frances lincoln ltd. pp. 30–32. ISBN 978-0-7112-2204-5. Archived from the original on 29 June 2014. Retrieved 30 August 2012.

^ Jamieson, Sophie (30 October 2015). "Kale, broccoli and cabbage replace traditional flowers as brides opt for vegetable wedding bouquets". The Telegraph. Archived from the original on 18 March 2017. Retrieved 25 March 2017.

^ Walsh RP, Bartlett H, Eperjesi F (2015). "Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects". J Agric Food Chem. 63 (28 Oct): 9677–82. doi:10.1021/acs.jafc.5b03691. PMID 26477753.

^ Kushad MM, Brown AF, Kurilich AC, Juvik JA, Klein BP, Wallig MA, Jeffery EH (1999). "Variation of glucosinolates in vegetable crops of Brassica oleracea". J Agric Food Chem. 47 (4): 1541–8. doi:10.1021/jf980985s. PMID 10564014.

^ Houghton, C. A.; Fassett, R. G.; Coombes, J. S. (2013). "Sulforaphane: Translational research from laboratory bench to clinic". Nutrition Reviews. 71 (11): 709–26. doi:10.1111/nure.12060. PMID 24147970.

^ Nugrahedi, P. Y.; Verkerk, R; Widianarko, B; Dekker, M (2015). "A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: A review". Critical Reviews in Food Science and Nutrition. 55 (6): 823–38. doi:10.1080/10408398.2012.688076. PMID 24915330. S2CID 25728864.

^ Armesto, Jorge; Gómez-Limia, Lucía; Carballo, Javier; Martínez, Sidonia (23 July 2018). "Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega kale (Brassica oleracea var. acephala cv. Galega)". International Journal of Food Sciences and Nutrition. 70 (2): 136–149. doi:10.1080/09637486.2018.1482530. ISSN 0963-7486. PMID 30037287. S2CID 51712893.

^ Korus, Anna; Lisiewska, Zofia (2011). "Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves". Food Chemistry. 129 (1): 149–154. doi:10.1016/j.foodchem.2011.04.048.

^ Zietz, Michaela; Weckmüller, Annika; Schmidt, Susanne; Rohn, Sascha; Schreiner, Monika; Krumbein, A; Kroh, Lothar W (2010). "Genotypic and Climatic Influence on the Antioxidant Activity of Flavonoids in Kale (Brassica oleracea var. sabellica)". Journal of Agricultural and Food Chemistry. 58 (4): 2123–2130. doi:10.1021/jf9033909. PMID 20095605.

^ "A kid-friendly potato chip alternative". The Washington Post. 23 June 2015. Archived from the original on 2 April 2017. Retrieved 2 April 2017.

^ Harvard Student Agencies, Inc. (2013). Let's Go Paris, Amsterdam & Brussels: The Student Travel Guide. Let's go travel guide. Avalon Travel Publishing. p. 503. ISBN 978-1-61237-028-6. Retrieved 2 April 2017. {{cite book}}: |first= has generic name (help)[permanent dead link]

^ "Bremen's unique tradition | European Traveler". europeantraveler.net. Archived from the original on 28 March 2022. Retrieved 24 February 2020.

^ Gorman, Louise (11 April 2016). "On the kale tour trail in Germany, schnapps in hand". sbs.com.au. Retrieved 24 February 2020.

^ Gray, R.; Rogers, R. (2013). The River Cafe Cookbook. Ebury Publishing. p. pt80. ISBN 978-1-4464-6035-1. Retrieved 2 April 2017.

^ The Illustrated Cook's Book of Ingredients. DK Publishing. 2010. p. 193. ISBN 978-0-7566-7673-5. Retrieved 2 April 2017.

^ "THE LAZY GARDENER 'Off one's kail' you'll be if you eat these winter beauties". 4 December 2009. Archived from the original on 27 August 2017. Retrieved 3 June 2017.

^ Wise, V.; Hawken, S. (1999). The Gardeners' Community Cookbook. Workman Pub. p. 276. ISBN 978-0-7611-1772-8. Retrieved 2 April 2017.

^ Rogers, N. (2003). Halloween: From Pagan Ritual to Party Night. Oxford University Press. p. 47. ISBN 978-0-19-516896-9. Archived from the original on 2 May 2016. Retrieved 2 April 2017.

^ Titchmarsh, Alan (3 May 2015). "Land army: Alan Titchmarsh on how gardening became essential for survival during wartime". The Express. Retrieved 5 August 2017.

^ "Kitchen Memories". The National WWII Museum Blog. National WWII Museum. 15 August 2014. Retrieved 24 August 2020.

^ Scott, Maggie. "Scots Word of the Season: Kailyard". arts.gla.ac.uk. Archived from the original on 3 March 2016. Retrieved 13 June 2017.

^ Cuthbertson, David Cuningham (1945). Autumn in Kyle and the Charm of Cunninghame. London: Jenkins. Page 186

External links[edit]

Look up kale in Wiktionary, the free dictionary.

Wikimedia Commons has media related to Brassica oleracea var. viridis and Brassica oleracea var. sabellica.

Marrow-Stem Kale – Plants for a Future database

PROTAbase on Brassica oleracea (leaf cabbage)

vteBrassica oleraceaBrassica oleracea

Acephala group

Broccoflower

Broccoli

Broccoli sprouts

Broccolini

Brussels sprout

Cabbage

Cauliflower

Collard greens

Gai lan

Kale

Kalette

Kohlrabi

Red cabbage

Romanesco broccoli

Savoy cabbage

Spring greens

See also

List of broccoli dishes

List of cabbage dishes

vteChips and crispsTopics

Apple chip

Banana chip

Bean chip

Carrot chip

Corn chip

Kale chip

Kripik

Pita chip

Potato chip

Tapioca chip

Tortilla chip

Vegetable chip

See also

Chips and dip

List of potato chip brands

List of snack foods

 Food portal

Taxon identifiersBrassica oleracea var. sabellica

Wikidata: Q45989

Wikispecies: Brassica oleracea var. sabellica

EPPO: BRSOC

GBIF: 3042870

GRIN: 319629

iNaturalist: 739454

IPNI: 60452375-2

NCBI: 2650123

POWO: urn:lsid:ipni.org:names:60452375-2

WFO: wfo-0000571452

Authority control databases: National

Germany

Israel

United States

Latvia

Japan

Czech Republic

Retrieved from "https://en.wikipedia.org/w/index.php?title=Kale&oldid=1213577746"

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KALE在剑桥英语词典中的解释及翻译

KALE在剑桥英语词典中的解释及翻译

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kale 在英语中的意思

kalenoun [ U ] uk

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/keɪl/ us

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/keɪl/

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a type of cabbage with green or purple tightly curled leaves

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(kale在剑桥高级学习词典和同义词词典中的解释 © Cambridge University Press)

kale的例句

kale

The modifications made to the technologies had some effect on the yields of kale.

来自 Cambridge English Corpus

Other crops grown include sorghum, beans, kale and tomato.

来自 Cambridge English Corpus

On-station and on-farm trials demonstrated the high yield responses of maize and vegetable crops (kale and tomato) to applications of tithonia.

来自 Cambridge English Corpus

Most of the farmers, who wanted to grow kale for sale, opted for the more compact rectangular trenches, which they developed on their own.

来自 Cambridge English Corpus

Kale may exaggerate the statism of social legitimists.

来自 Cambridge English Corpus

Kale's signal contribution to e this scholarship is to describe and analyze the importance, and then decline, of salons during the nineteenth century.

来自 Cambridge English Corpus

Kale was selected as the test crop on all plots and at all sites.

来自 Cambridge English Corpus

Not nearly enough seeds of the later kales are being produced.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

I thought you would be encouraging us to eat oranges, lemons, bananas, curly kale and other health foods.

来自 Europarl Parallel Corpus - English

The only feedingstuffs mentioned which can be grown at home are dried grass, silage and kale.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

His explanation of how that was done was that of concentrating on grass and kale.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

They are wondering whether the intention is to introduce schemes for other species such as kale, turnips, mangels, grass seeds, vegetables and flower seeds.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

All our kale, turnips and swedes were being attacked.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

The figures also exclude such items as grass, hay, strawroots, chat potatoes, kale and similar farm crops which have not been controlled in distribution.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

In both cases, the cattle went through fields of kale, and broke down substantial fences in order to eat this poisonous substance.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

示例中的观点不代表剑桥词典编辑、剑桥大学出版社和其许可证颁发者的观点。

kale的发音是什么？

C1

kale的翻译

中文（繁体）

羽衣甘藍…

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中文（简体）

羽衣甘蓝…

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col rizada…

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couve…

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“每日一词”

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/ˈtəʊ.kən/

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/ˈtoʊ.kən/

something that you do, or a thing that you give someone, that expresses your feelings or intentions, although it might have little practical effect

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羽衣甘蓝，谈谈Kale 和 Collard Greens – garden ideal

羽衣甘蓝，谈谈Kale 和 Collard Greens – garden ideal

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羽衣甘蓝，谈谈Kale 和 Collard Greensvegetable / By

紫莉

/ February 22, 2020 February 6, 2021

羽衣甘蓝, 是众所周知的健康绿叶蔬菜，kale (羽衣甘蓝) 和 collard greens (宽叶羽衣甘蓝) 同属于甘蓝类 (cabbage，包心菜) 蔬菜。它们的营养 口味 种植方式 都比较接近。(我们通常说的Chinese kale (芥蓝)，其实是属于broccoli一家的）。

Kale (羽衣甘蓝)  主要分两类: 一类菜用 (edible)， 一类观赏用（ornamental kale，也可食用）

观赏性 kale vs 菜用 kale

菜用kale品种不少，有各种不同颜色和形状的，这里主要推荐下面这三种：

Curly kale （最常见的是绿色curly kale， 下图左 by Julia Zhu）Dinosaur kale ( Lacinato kale， Tuscan kale， 下图右上）Red Russian （下图右下, by Heather ）

Curly kale 和 dinosaur kale 在超市有售，是比较普遍的菜用kale。

Red Russian kale 不太常见（在farmer‘s market可以看到), 但是在比较尝试之后， 很多农友发现这种kale非常值得自己种：

在一般超市不容易买到非常耐寒， 在波士顿地区容易过冬，第二年早春开始就能吃到嫩叶和菜苔，还能自己收籽留种用这种kale包馄饨 口味绝佳 (和荠菜馄饨有得一拼)，也可以用来包饺子或者凉拌

Collard greens

喜欢kale的人， 应尝试一下collard greens， 这种宽叶羽衣甘蓝叶子更加肥厚。和芥蓝 kale一样，霜打后食用更有糯感。

Collard greens

羽衣甘蓝属于冷季蔬菜（cool season vegetable)，也是波士顿地区入冬霜降后的菜地里最后挺立的绿色蔬菜。 四口之家每年种上4-6棵就够吃了。

春种的 可以在三月中旬在室内先育苗 或者直接在室外撒籽（不要太密， 大概两个月后收获)。想偷懒又希望早点吃上一口的 可以买苗移栽到地里； 秋种 可以在7-8月撒籽，经霜打的羽衣甘蓝口味更佳。

羽衣甘蓝喜偏酸土壤 （pH 5.5-6.7), 可以选择 good companion套种：比如 菠菜 (spinach）种前排, 莴笋 (lettuce) 并排种稍后, 黄瓜 (cucumber）种最后排。等菠菜和莴笋收获之后， 长大的黄瓜和kale一起幸福地生长

kale 和 莴笋 套种 （6/7/2019）

羽衣甘蓝有bacteria或者fungus引起的病, 也容易招虫， 可以参考病虫害和处理方法。 一般来说“防”比“治”更加重要， 健康的苗抗病性更好：

清理菜地 移除病源，提供良好的生长环境翻地晒虫，幼苗期间盖地膜（row cover)经常检查叶片：小虫试用neem oil喷杀，大虫及时抓走养成清晨浇水，经常轮种的习惯

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3 thoughts on “羽衣甘蓝，谈谈Kale 和 Collard Greens”

admin February 23, 2020 at 5:49 pm

Kale篇很不错，学习了：今年要试试套种。同意Red Russian Kale最好吃，它很嫩，炒了吃、做馅都很棒。其它几种也好吃，但我不太喜欢Collard Green, 觉得叶梗太硬了，切得再短还是柴，只能吃绿叶部分。Dino 的叶梗也有点硬，要切碎些。都需要油大才好吃-Heather

北国风光 February 24, 2020 at 1:10 am

挺好的学习材料，我们家的kale明年有望长好。最重要的是我们要尽早在冬季前清理菜园。防止下一年虫子滋生。我们以前都是春天才去整理头一年的烂摊子。结果虫子一年比一年多。谢谢。

Pingback: 育苗篇 – 大波士顿地区种花种菜

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羽衣甘藍 - 维基百科，自由的百科全书

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羽衣甘藍

66种语言

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科学分类

界：

植物界 Plantae

演化支：

维管植物 Tracheophyta

演化支：

被子植物 Angiosperms

演化支：

真双子叶植物 Eudicots

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蔷薇类植物 Rosids

目：

十字花目 Brassicales

科：

十字花科 Brassicaceae

属：

芸薹属 Brassica

种：

甘藍 B. oleracea

变种：

羽衣甘藍 B. o. var. sabellica

三名法

Brassica oleracea var. sabellicaL., 1753

異名

Brassica oleracea var. acephala auct. (non DC.)[1]

Brassica oleracea var. selenisia L.[1]

Brassica oleracea var. acephala f. tricolor Hort.[2]

羽衣甘藍（英語：kale, borecole 學名：Brassica oleracea var. sabellica L.），又名無頭甘藍、海甘藍，是一種蔬菜，也可植入花壇裝飾。在德国是一种冬季常见大众蔬菜，俗称“绿菜”（德语：Grünkohl），通常是腌制成酸菜，用来炖肉，或者配烤香肠。有些品种具彩叶，这种彩叶甘蓝又称葉牡丹、牡丹菜。

原産於地中海至小亞細亞一帶，栽培歷史悠久，早在西元前200年古希臘就廣爲栽培，如今在英國、荷蘭、德國、美國種植較多，且品種各異，有菜用羽衣甘藍，亦有觀賞用羽衣甘藍（彩葉甘藍）。

形態特徵[编辑]

不同葉形的羽衣甘藍

羽衣甘藍是一、二年生草本植物，爲直根系，根系较浅。株高低於20厘米，連花梗長約120厘米，無分枝，葉寬大，廣倒卵形，集生莖基部，葉邊緣有波狀皺，葉柄有翼。總狀花序，十字形花冠，花小，淡黃色。花期4月。長角果細圓柱形，果熟期5-6月。

习性[编辑]

習性喜光、不耐荫蔽，耐寒，不耐干旱，亦忌水湿。在全日照条件下，植株生长茂盛，株形紧凑，叶片亮丽，否则植株叶片松散、色泽暗淡。要求土壤中性或微酸性，以疏鬆、肥沃的沙壤土为好。[3]

繁殖及栽培[编辑]

播種繁殖，7月中旬將種子播於露地苗床，浇足水，在有光条件下，约经一周可發芽，出苗整齊。這期間正值夏季高溫，須注意遮陰，防暑。当幼苗长出4-5片真叶时移植一次。此时须经过0°C左右低温冻苗处理，否则会出现抽薹现象。冬季需置於冷床或冷室內栽培，春天斷霜後露地栽培。栽培期間1-2天浇水一次，保持盆土湿润，不可浇水过多，通风要良好，光照要充足。每月施1-2次富含磷、钾元素的复合肥料，少施氮肥，以免叶片生长过快，颜色变淡。需鬆土。[4]

園林應用[编辑]

觀賞用羽衣甘藍（彩葉甘藍）葉色華美，遇冷更豔，是不可多得的冬季早春花壇重要的觀葉植物，可佈置於花壇、岩石園，或作盆栽觀賞。

Nagoya White F1觀賞品種

上海的花園種植白色與紫色觀葉用羽衣甘藍

花卉市場上的葉牡丹（羽衣甘藍）和木茼蒿

食用[编辑]

羽衣甘蓝富含β-胡萝卜素、维生素C、E、K等多种维生素和钙、铁、钾等矿物质，可以调节人体新陈代谢，多食有助于补钙，还被视为预防儿童夜盲症的首选蔬菜。同时因为它低热量、高纤维、零脂肪，被运动达人作为健身必备食材。[5]

羽衣甘蓝可以同奶酪、水煮蛋、橙汁、黄瓜等一起拌成沙拉[6]，也烤成脆片作为零食，口感和海苔很像。[7]

食用羽衣甘藍

配煎土豆、燻肉（Kasseler、Speck）

配腊肠（Pinkel）

配蘑菇、面包

维基共享资源上的相关多媒体资源：羽衣甘藍

参考文献[编辑]

^ 1.0 1.1 GRIN, Brassica oleracea var. sabellica L. (B. oleracea Acephala Group) 互联网档案馆的存檔，存档日期2015-09-24.

^ eFloras, Chinese Plant Names: Brassica oleracea var. acephala Linn. f. tricolor Hort. （页面存档备份，存于互联网档案馆）

^ 家庭生活百科編委會 (编). 實用養花1000問. 吉林科學技術出版社. 2009: 61. ISBN 9787538437850. 

^ 王榮泰; 陳金偉. 休閒拾趣. 新華出版社. 2015: 5. ISBN 9787516618615. 

^ 萨巴蒂娜. 极简轻食. 青岛出版社. 2019. ISBN 9787555284888. 

^ 萨巴蒂娜. 沙拉吃不够. 青岛出版社. 2019. ISBN 9787555284871. 

^ 邱子峰 (编). 星教练的轻食主义. 北京: 人民邮电出版社. ISBN 9787115522245. 

查论编蕓薹屬（Brassica）蕓薹 B. rapa

大白菜var. glabra（娃娃菜）

小白菜var. chinensis（上海白菜）

小松菜var. perviridis

塌棵菜var. rosularis

菜心var. parachinensis

芜菁var. rapa

水菜var. nipposinica

甘藍 B. oleracea

花椰菜var. botrytis（寶塔花菜）

西兰花var. italica

捲心菜var. capitata

紫甘藍var. capitata f. rubra

野甘蓝var. sabauda

羽衣甘藍var. acephala

抱子甘藍var. gemmifera

芥藍var. alboglabra

苤藍var. gongylodes

芥菜 B. juncea

皱叶芥菜var. crispifolia（雪里蕻）

油芥菜var. gracilis

大叶芥菜var. foliosa

多裂叶芥var. multisecta

其他

苦芥integrifolia

擘蓝caulorapa

芥菜疙瘩napiformis

蕪菁甘藍napobrassica

欧洲油菜napus

龙骨芥carinata

短喙芥elongata

丛生芜菁fruticulosa

黑芥nigra

非洲芥菜tournefortii

油菜

芥菜类蔬菜

禹氏三角

规范控制

GND: 4257572-2

J9U: 987007538690405171

LCCN: sh85071337

LNB: 000328868

NDL: 001123146

NKC: ph182420

分類單元識別碼

维基数据: Q45989

維基物種: Brassica oleracea var. sabellica

EPPO: BRSOC

GBIF: 3042870

GRIN: 319629

iNaturalist: 739454

IPNI: 60452375-2

NCBI: 2650123

POWO: urn:lsid:ipni.org:names:60452375-2

WFO: wfo-0000571452

取自“https://zh.wikipedia.org/w/index.php?title=羽衣甘藍&oldid=80803151”

分类：​甘藍葉菜類芸薹属隐藏分类：​Webarchive模板wayback链接物种微格式条目维基共享资源分类链接使用了维基数据上的匹配项包含GND标识符的维基百科条目包含J9U标识符的维基百科条目包含LCCN标识符的维基百科条目包含LNB标识符的维基百科条目包含NDL标识符的维基百科条目包含NKC标识符的维基百科条目

本页面最后修订于2024年2月5日 (星期一) 11:55。

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Wikipedia®和维基百科标志是维基媒体基金会的注册商标；维基™是维基媒体基金会的商标。

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KALE中文(简体)翻译：剑桥词典

KALE中文(简体)翻译：剑桥词典

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kale 在英语-中文（简体）词典中的翻译

kalenoun [ U ] uk

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/keɪl/ us

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/keɪl/

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a type of cabbage with green or purple tightly curled leaves

羽衣甘蓝

(kale在剑桥英语-中文（简体）词典的翻译 © Cambridge University Press)

kale的例句

kale

Not nearly enough seeds of the later kales are being produced.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

Kale's signal contribution to e this scholarship is to describe and analyze the importance, and then decline, of salons during the nineteenth century.

来自 Cambridge English Corpus

Often tractors and trailers have to go in and out of fields 20 or 30 times a day carrying silage, turnips, muck or kale.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

You have to grow more kale, more man-golds, above all silage crops, and better hay, if you are to get anything from them.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

Kale may exaggerate the statism of social legitimists.

来自 Cambridge English Corpus

I thought you would be encouraging us to eat oranges, lemons, bananas, curly kale and other health foods.

来自 Europarl Parallel Corpus - English

On-station and on-farm trials demonstrated the high yield responses of maize and vegetable crops (kale and tomato) to applications of tithonia.

来自 Cambridge English Corpus

They are wondering whether the intention is to introduce schemes for other species such as kale, turnips, mangels, grass seeds, vegetables and flower seeds.

来自 Hansard archive

该例句来自Hansard存档。包含以下议会许可信息开放议会许可v3.0

示例中的观点不代表剑桥词典编辑、剑桥大学出版社和其许可证颁发者的观点。

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羽衣甘藍…

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/ˈtəʊ.kən/

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/ˈtoʊ.kən/

something that you do, or a thing that you give someone, that expresses your feelings or intentions, although it might have little practical effect

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Kale有哪些比较合适的中式烹调方法？ - 知乎

Kale有哪些比较合适的中式烹调方法？ - 知乎首页知乎知学堂发现等你来答​切换模式登录/注册健康美食烹饪蔬菜美食做法Kale有哪些比较合适的中式烹调方法？这里说的是这个蔬菜：Kale 网上所能搜到的recipe大多是美国人写的，照葫芦画瓢拌了几次沙拉，想请教下是否有比较中式的烹调方法。谢谢！显示全部 ​关注者18被浏览18,737关注问题​写回答​邀请回答​好问题​2 条评论​分享​8 个回答默认排序MaxD​ 关注直接放烤箱里烤干了吃，和吃薯片差不多，当零食。去杆，把叶子摘下来洗干净，甩干；加入橄榄油，盐，胡椒，孜然，辣椒面，开拌（看自己喜好吧，喜欢什么加什么调料）；放入烤箱，300度，25分钟左右（依照烤箱功率和口感喜好）。虽然不是中式，还是分享给大家。发布于 2014-11-17 08:00​赞同 8​​4 条评论​分享​收藏​喜欢收起​知乎用户Kale不适合中国胃，因此没必要研究它的做法。有营养的蔬菜那么多，为什么非要吃kale？按照流行的阴谋论说法，这kale可能又是某国人企图颠覆另一国人的食品。有人说kale防癌肚健，我倒是觉得没有什么根据，又是像蓝莓一样的物种，后面有人花钱支撑而已。发布于 2016-08-16 09:53​赞同​​添加评论​分享​收藏​喜欢

Kale | The Nutrition Source | Harvard T.H. Chan School of Public Health

Kale | The Nutrition Source | Harvard T.H. Chan School of Public Health

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Kale

Who knew a vegetable could be so cool? Although kale has early roots in Greek and Roman culture, it remained a relatively minor commercial crop in the U.S. until recent years. This leafy green reached celebrity status around 2012, appearing on menus of Michelin star restaurants and becoming the choice ingredient of millennial food bloggers. Kale displaced other greens in salads, soups, and pesto, and even showed up in the snack aisles as chips. Bon Appétit magazine named 2012 the year of kale, and on October 2, 2013, “National Kale Day” was launched in the U.S.

While curly and lacinato (also known as dinosaur or Tuscan) are generally the most common types of kale, this vegetable comes in a wide variety—each with its own unique colors, flavors, and textures: redbor is characterized by its deep purple, curly leaves; the blue-green and purple-red leaves of red Russian are known for being semi-sweet; the large green leaves of Siberian are particularly cold weather-hardy; and Chinese kale (Gai Lan), or “Chinese broccoli,” can be used in place of conventional broccoli in many dishes. Like broccoli, kale is part of the Brassica oleracea family, which also includes cabbage, cauliflower, bok choy, collard greens, and Brussels sprouts. Another more commonly recognized name for this vegetable family is Cruciferae or cruciferous, which refers to the shape of its sprouts that resemble a cross.

Source Of

Vitamin K

Vitamin C

Vitamin A

Carotenoids lutein and zeaxanthin

Vitamin B6

Folate

Fiber

Manganese

Kale and Health

Cruciferous vegetables contain a plant chemical called glucosinolates, sulfur-containing compounds that are broken down into isothiocyanates and indole-3-carbinol after chewing, chopping, or cooking. In nature, glucosinolates act as a first-line defense for plants, protecting them from environmental and biological stresses (insects, fungi, drought conditions). These same substances are being researched for their proposed ability in humans to affect chronic conditions including certain types of cancer and heart disease. Laboratory studies have shown that isothiocyanates and indole-3-carbinol inhibit inflammatory processes, prevent the growth and spread of tumor cells, and protect healthy cells. [1]

Observational studies that follow groups of people over time have sometimes suggested a protective effect of cruciferous vegetables on various cancers and cardiovascular health, but findings have not been consistent. [2-5] There are several possible reasons for this discrepancy. The use of different study designs and methods, as well as the way in which the vegetables were cooked can change the bioavailability of isothiocyanates and their effects on the disease process. Genes may also play a role, as some people metabolize isothiocyanates more efficiently than others. [2] It is also possible that the amounts of cruciferous vegetables consumed by study populations have no important impact on disease risks. More research with larger and longer-term studies is needed.

Regardless, kale remains a highly nutritious food to include as part of a healthful dietary pattern. The 2015-2020 Dietary Guidelines for Americans recommend that adults eat a variety of vegetables as part of a healthy meal plan, and specifically at least 1½ cups of dark-green vegetables (including cruciferous) per week. [6]

People who are placed on blood thinners or anticoagulant medication to prevent blood clots are sometimes concerned about eating kale and other green leafy vegetables that are rich in vitamin K. Vitamin K has a unique action that assists in clotting blood, and can interfere with the effects of some blood thinners. However, people taking these medicines can safely eat these vegetables with a general precaution: eating a relatively consistent amount from day to day can allow one’s physician to adjust the dose of medication to balance the dietary intake of vitamin K, and should not interfere with the anticoagulant medication’s effectiveness. For those who are on blood thinners or anticoagulant medications, it would be wise to check with their physician and possibly a clinical dietitian.

Another concern has been the goitrogen content of kale and other cruciferous vegetables. Goitrogens are naturally occurring substances, sometimes referred to as “anti-nutrients,” that can block iodine from entering the thyroid gland. Iodine is a trace mineral needed by the body to make thyroid hormones that promote normal metabolism. A deficiency of iodine can lead to a condition called goiter, or enlargement of the thyroid. Healthy persons who eat enough iodine and metabolize iodine normally will not be affected by dietary goitrogens. However, if one has an underactive thyroid called hypothyroidism and cannot produce enough thyroid hormone, eating excess goitrogens, especially in raw form, may further suppress thyroid activity and increase the risk of goiter. Those who have hypothyroidism specifically due to an iodine deficiency are at greatest risk. A simple solution is to cook cruciferous vegetables, which deactivates the enzyme responsible for causing the goitrogenic effect. [7] Including a wide variety of vegetables each week other than cruciferous will also protect against eating an excess amount of goitrogens.

Prepare 

Available throughout much of the year, Kale is even tolerant to frost and cold weather. Low temperatures can actually cause kale and other cruciferous vegetables to convert starch molecules into sugar, resulting in a sweeter, less bitter flavor.

Despite their tough and fibrous texture, kale stems are edible if cooked.

Cut stems into small pieces and add to a stir-fry.

Add diced stems to soups.

Use to make a vegetable stock.

Make

Kale has hearty leaves that withstand all types of cooking: boiling, braising, steaming, microwaving, and stir-frying. Kale can also be served raw but the texture may be difficult to chew.

Sautéed Kale: This is one of the simplest, quickest methods to enjoy kale. Add 2-3 tablespoons of olive oil to a saucepan on medium-high heat. Add 2 cloves of minced garlic and cook for 1-2 minutes until softened. Add ½ cup water or broth and 1 – 1½ pounds kale (washed, stems and leaves coarsely chopped). Cover the pan and allow to cook for 5 minutes until kale is softened and at desired texture. Season with herbs and spices as desired.

Kale Chips: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Wash and dry 1 bunch of kale thoroughly; use paper towels to blot if needed. Using your hands, pull leaves from their stems and rip into small pieces; or you may use kitchen shears to cut leaves from stem and into small pieces. Place into a large bowl and drizzle with oil. Massage oil evenly into kale pieces. Spread in single layer on baking sheet. Sprinkle herbs or spices as desired (try curry, cumin, garlic powder, onion powder, smoked paprika, nutritional yeast, or chili powder). Bake until the leaves shrink and the edges turn slightly brown, about 15 minutes.

Kale Pesto: This recipe uses walnuts instead of the classic but more expensive and obscure ingredient of pine nuts. Place into a food processor: 2 cups kale leaves (stems removed), ¼ cup extra virgin olive oil, and 2 cloves garlic or ¼ teaspoon garlic powder; pulse until smooth. Add ¼ cup toasted walnuts, and pulse until blended. Add ½ cup Parmesan cheese and pulse again until blended. Serve pesto mixed into pasta or whole grains, as a sauce for chicken or fish, as a pizza sauce, or spread on crackers.

Kale Salad: If using in a salad, there are two methods to soften the leaves so they are easier to chew: 1) Place leaves in a bowl and drizzle with olive oil; massage the leaves for 1-2 minutes, or 2) Blanch leaves by placing in a pot of boiling water for 1 minute. Drain the leaves and place into a bowl filled with ice water to quickly stop the cooking. Place leaves in a colander and gently press out excess water. Use paper towels to blot dry as needed. Blanching can also help to remove some of the bitter flavor from kale.

Three-Green & Wheat Berry Salad with Mushroom “Bacon”

More recipe ideas and serving suggestions featuring kale:

Add kale leaves to soups, stews, and casseroles at the start of cooking.

Add a few handfuls of chopped kale into a burger mixture before cooking.

Use large hardy lacinato kale leaves as a wrap to replace bread or tortillas.

Add a handful of kale leaves to smoothies.

Kale with Carmelized Onions

Three-Green & Wheat Berry Salad with Mushroom “Bacon”

Garlic-Braised Greens

White Bean and Kale Hummus

Did You Know?

Prior to its dramatic rise to popularity in edible form, kale leaves were most commonly used in restaurants as decorative garnishes.

Some types of kale offer white, lavender, blue, pink, or purple leaves that are used in floral bouquets.

Thomas Jefferson was a kale aficionado, growing and recording several varieties of kale in his garden at Monticello in the early 1800s.

References

Fuentes F, Paredes-Gonzalez X, Kong AN. Dietary glucosinolates sulforaphane, phenethyl isothiocyanate, indole-3-carbinol/3, 3′-diindolylmethane: Antioxidative stress/inflammation, Nrf2, epigenetics/epigenomics and in vivo cancer chemopreventive efficacy. Curr Pharmacol Rep. 2015 Jun 1;1(3):179-96.

Tse G, Eslick GD. Cruciferous vegetables and risk of colorectal neoplasms: a systematic review and meta-analysis. Nutr Cancer. 2014 Jan 1;66(1):128-39.

Fujioka N, Fritz V, Upadhyaya P, Kassie F, Hecht SS. Research on cruciferous vegetables, indole‐3‐carbinol, and cancer prevention: A tribute to Lee W. Wattenberg. Mol Nutr Food Res. 2016 Jun 1;60(6):1228-38.

Zhang X, Shu XO, Xiang YB, Yang G, Li H, Gao J, Cai H, Gao YT, Zheng W. Cruciferous vegetable consumption is associated with a reduced risk of total and cardiovascular disease mortality–. The Am J Clin Nutr. 2011 May 18;94(1):240-6.

Joshipura KJ, Hung HC, Li TY, Hu FB, Rimm EB, Stampfer MJ, Colditz G, Willett WC. Intakes of fruits, vegetables and carbohydrate and the risk of CVD. Public Health Nutr. 2009 Jan;12(1):115-21.

Dietary Guidelines for Americans 2015-2020, Eighth Edition. https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/ 

Bajaj JK, Salwan P, Salwan S. Various possible toxicants involved in thyroid dysfunction: A Review. J Clin Diagn Res. 2016 Jan;10(1):FE01.

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What Is Kale?

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By

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Bethany Moncel

Professional blogger and cookbook author Bethany Moncel has become an expert on making delicious, healthy meals on a budget. She also holds a nutritional science degree.

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In This Article

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What Is Kale?

How to Cook

Taste

Recipes

Where to Buy

Storage

Varieties

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Kale is a dark green, leafy vegetable that is part of the cabbage family. Easy to grow and able to withstand cold temperatures, it can be grown in many climates. Its hardy nature and versatility have brought this leafy green tremendous popularity, expanding from the health food store into the mainstream market.

Kale is a common vegetable in the United States as well as Europe and other areas of the world such as Africa, South America, and Asia. It is sometimes grown in other colors besides dark green such as purple, white, and even pink. Kale can be eaten raw in salads, stir-fried, simply sautéed, and added to soups and stews.

What Is Kale?

When it comes to the cabbage family, kale is most similar to wild cabbage as the stalks are made up of loose, elongated leaves instead of tightly packed, rounded heads. The most common varieties of kale found in the grocery store are curly kale and baby kale. Some people may find curly kale to be quite fibrous when raw and prefer to eat this green cooked; baby kale has a more tender leaf and is therefore favored in salads. Kale adds a great deal of nutrition to dishes, as well as a pop of color and texture. It is simple to prepare and inexpensive.

How to Cook With Kale

Whether you are eating kale raw or cooked, the stiff, slightly woody stems should be removed before consuming. This can be done with a paring knife by simply cutting along both sides of the rib. Kale should also be rinsed well before eating or cooking as the curly leaves can trap a lot of sand, dirt, bugs, or other debris.

Raw kale is often chopped and added to salads; using an oil-based dressing will help soften the ridged leaves, but you can also first massage the leaves with a bit of salt and an acid such as lemon or vinegar to make them more tender. Kale can also be steamed, sautéed, boiled, baked, or stir-fried. Kale is a popular additive to soups and stews because its sturdy leaves hold up well to boiling, keeping a firm texture versus turning to mush. For a simple side dish, kale can be quickly sautéed with garlic, salt, and pepper until wilted.

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What Does It Taste Like?

Raw kale has a strong, earthy taste with a little spice and slightly bitter flavor, which can be a nice contrast to ingredients that are sweet or nutty like honey or tahini when used in a salad dressing. Baby kale is milder and may be more appealing when eaten raw. When cooked, this leafy green softens a bit in both flavor and texture.

Kale Recipes

You will find kale in salads, stir-fries, soups, and even as an ingredient in smoothies for its high fiber and nutrient content. In Asia, kale is a common ingredient in vegetable stir-fries as the hearty leaves stand up well to cooking at high temperatures. In the United States, kale is often combined with other greens such as collard or turnip leaves and braised for hours with a ham hock until tender.

Oven-baked kale chips

Creamed kale

Kale frittata

Where to Buy Kale

Kale can be found at any grocery store in the produce section near the other leafy greens. It can be purchased in a bunch with the stems intact or chopped and bagged with the stems removed. Either way, the leaves should have a deep, vibrant color and feel crisp and sturdy to the touch. Stay away from limp, dull, or yellow-tinged leaves. Baby kale is most often sold in bags or plastic tubs.

Kale is easy to grow in a home garden and thrives in cooler temperatures; a warm climate will turn the green bitter. It requires full sun to part shade and should be watered regularly as the moist soil keeps the leaves crisp in texture and sweet tasting.

Storage

Washing should be done just prior to cooking or consuming, rather than before storage as wet leaves will wilt faster. Because kale is quite sturdy, it can stay fresh in the refrigerator for up to four or five days. Keep the kale loosely wrapped and in the vegetable crisper to allow airflow but prevent excessive drying. You can also freeze kale for longer storage; remove stems and blanch before placing in a zip-top bag.

The Spruce Eats / Alex Dos Diaz

Varieties

There are many types of kale, but when it comes to what you will find in the supermarket there are just a few varieties to keep in mind. You should also note that each variety is best used in different ways. Curly kale is the most common and is named for its wavy leaf structure. It is great sautéed with garlic or even roasted in the oven where it will take on a light crispy texture. Although a bit fibrous to eat raw, if you gently massage some acid (lemon or vinegar) and salt into the leaves, the kale will become more delicate.

Tuscan kale, also called lacinato or dinosaur, is a bit more versatile with its thinner and more tender leaves. This bluish-colored leafy green is good eaten raw, benefits from slow cooking, and can also be added to soups toward the end of cooking to take advantage of its pleasant chewy bite. Red kale is basically a red version of curly kale making it an attractive addition to salads composed of other greens. Baby kale is, as you might guess, a young version of kale. It is ideal as a salad ingredient and substitute for lettuce in a sandwich and is best if kept raw. It provides all of the nutrients of kale without the fibrous texture and strong flavor.

You may also come across red Russian kale with its tender, reddish-purple stems, or the frilly leaved Redbor kale that tastes a bit like cabbage. Both can be eaten raw or cooked but may lose some of their pretty color when heated. One type that should always be cooked is Siberian kale, a hearty variety with big, green leaves. Chinese kale (also called Chinese broccoli) is often used in stir-fries or as a substitution for broccoli.

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