Explore: Cooking (kale)

reduced by cooking. Kale contains high levels of polyphenols, such as ferulic acid, with levels varying due to environmental and genetic factors. Kale chips

for cooking. Baby gai lan served Cantonese-style. Phat khana mu krop: Thai-style fried Chinese broccoli with crispy pork belly. Bok choy Choy sum Kale Rapeseed

broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, choy sum, kale, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production

known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale. Turnip and bok choy are different varieties (or subspecies) of this species

vegetables like cabbage and broccoli). Part of the acephala cultivar group (or kale group), collard is also classified as the variety B. oleracea var. viridis

It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be

vegetables include the tomatoes common in Mediterranean cuisine, but also kale, carrots, and broad beans. Sweet dishes include pastéis de nata, custard

leafy greens, with a harvest season that typically lasts longer than that of kale, spinach, or baby greens. Fresh chard can be used raw in salads, stirfries

is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around

mixture has many variations. Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none of those are part of the