cavolo nero



Kale is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables.

The name borecole originates from the Dutch boerenkool (farmer’s cabbage), whereas kale bears semblance to the Danish, Swedish and Norwegian kål and to the German Kohl (a general term for various kinds of cabbage) and Scottish Gaelic càl (or kail, as in Kilmany Kail; a rabbit, salt pork and kail broth from Kilmany in Perth, Scotland). Some varieties can reach a height of six or seven feet; others are compact and symmetrical and of good quality for eating. Many, however, are coarse and indigestible. Most kale are either annuals or biennials, and are raised from seeds, which, in size, form, and color, resemble those of the cabbage.


Red Russian Kale

Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Today one may differentiate between varieties according to the low, intermediate, or high length of the stem, with varying leaf types. The leaf colours range from light green through green, dark green and violet-green to violet-brown. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.

During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.


Kai-lan, a separate cultivar of Brassica oleracea much used in Chinese cuisine, is somewhat similar to kale in appearance and is occasionally called “kale” in English.

In Portugal, kale is called by its original name, “Cavolo Nero” with the expression “Couve Rebela” also being used.


A bundle of curly-leaf kale.
Kales can be classified by leaf type:
  • Curly-leaved (Scots Kale; Blue Curled Kale)
  • Plain-leaved
  • Rape kale
  • Leaf and spear (a cross between curly-leaved and plain-leaved kale)
  • Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur kale)


Because kale can grow well into winter, one variety of Rape Kale is called Hungry Gap, named 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.

The caterpillar of the small white, or small white cabbage butterfly, Pieris rapae is one of the best-known pests of this plant.

Good to rock!

Kale is very high in beta carotene, vitamin K, and vitamin C, and is rich in calcium. Kale is a source of two carotenoids(beta-carotene is also a carotenoid), lutein and zeaxanthin. Kale, as with broccoli and other brassicas, containssulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.

Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[13][14] Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.


Kale freezes well and tastes sweeter and more flavourful after being exposed to afrost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavoured ingredients as dry-roasted peanuts, soy sauce-roasted almonds, red capsicum flakes, or a sesame-based dressing.When combined with oils or lemon juice, kale’s flavor is noticeably reduced. When baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices.

In the Netherlands, it is very frequently used in a traditional winter dish called “stamppot”, which is a mix of any variety of vegetables and mashed potatoes, sometimes with fried bits of bacon added to it, and usually served with rookworst (“smoked sausage”).



In Ireland, kale is mixed with mashed potatoes to make the traditional dish colcannon. It is popular on Halloween when it is sometimes served with sausages. Small coins are sometimes hidden inside as prizes.


In Italy, cavolo nero is an ingredient of the Tuscan soup ribollita.

Caldo Verde
Caldo Verde

A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil, broth, and, generally, sliced cooked spicy sausage.

Feijoada Completa
Feijoada Completa

In Brazil, where it was introduced by the Portuguese, it is an indispensable side dish for the national stew feijoada.

Ugali with Beef and Sauce

In the eastern African Great Lakes region, it is an essential ingredient in making a stew for ugali, which is almost always eaten with kale. Kale is also eaten throughout southeastern Africa, where it is typically boiled with coconut milk and ground peanuts and is served with rice or boiled cornmeal.

A whole culture around kale has developed in northern Germany, especially around the towns of Bremen, Oldenburg and Hannover and the region of Dithmarschen. There, most social clubs of any kind will have a Grünkohlessen or Kohlfahrt (“kale tour”) sometime between October and February, visiting a country inn to consume large quantities of kale stew, Pinkel sausage, Kassler, Mettwurst and Schnapps. These tours are often combined with a game of Boßeln. Most communities in the area have a yearly kale festival which includes naming a “kale king” (or queen).

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

Curly kale is used in Denmark and southwestern Sweden (Scania, Halland and Blekinge) to make (grøn-) langkål (Danish) or långkål (Swedish), an obligatory dish on the julbord in the region, and is commonly served together with the Christmas ham (Sweden). The leaves of the kale are separated from the stem, and then boiled with stock. The result is drained and pressed to remove the remaining liquid. The kale can now be frozen for up til 6–8 months if needed. To make langkål, finely chop the (defrosted) kale and fry it with cream, pepper, and syrup (or sugar) for sweetening. In Sweden, it is also commonly eaten as a soup, with a base of ham broth and the addition of onion and pork sausages.

In Scotland, kale provided such a base for a traditional diet that the word in dialect Scots is synonymous with food. To be “off one’s kail” is to feel too ill to eat.

In Montenegro, collards, kale, locally known as rashtan, is a favorite vegetable. It is particularly popular in the winter, cooked with smoked mutton (kastradina) and potatoes.

In Turkey, especially in Eastern Black Sea Region, kale soup (karalahana çorbası), kale sarma, kale kavurma (sauté), kale turşu are all very common and popular dishes.

Making Kale Chips in Lockport

In the Southern United States, kale is often served braised, either alone or mixed with other greens, such as collard, mustard, or turnip. It is also used in salads. Flavored kale chips have also been produced as a potato chip substitute.Making Kale Chips in Lockport, Illinois

In Japan, kale juice (known as aojiru) is a popular dietary supplement.

A variety of kale, kai-lan, is a popular vegetable in China, Taiwan, and Vietnam, where it is commonly combined with beef dishes.

Kale is the perfect Autumn vegetable. Discover typical recipes with Kale on Food Tuner.

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food cubes

Food is beautiful

Food is beautiful.

A Dutch newspaper called De Volkskrant Photography asked Lernet & Sander to make a photograph for a documentary photography special. These professional photographers and filmmakers had to deal with the subject of Food.

They got the idea of cutting unprocessed food into amazingly perfect cubes of 2,5 x 2,5 x 2,5 cm.

Can you recognize tuna, corn, garlic?

(click on the picture to see it full size)

food cubes

About the artists:

“Lernert & Sander have been known for their high-conceptual art films, eye-catching installations and keen fashion aesthetic. Driven by their cheeky sense of humour, Lernert & Sander’s simple yet stunning approach has earned the duo numerous awards, international accolades and industry-wide recognition. They live and work in Amsterdam, the Netherlands. ”

You can by a print from by emailing them from their website.


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Vegetables available in May

While our parents and grandparents were used to eating mostly local and seasonal vegetables, we are now much more used to eating what we want, when we want, thanks to international trade and soil-less Agriculture.

Do you know the vegetables available in May?

Yet, local and seasonal products have an incomparable taste. This article aims to help you discover the vegetables available in May in Europe. From one country to another some products may not be ripe yet, but it already gives you an idea of ​​what you can buy.

Buy them spontaneously and then have a look at the recipes you can make on


New vegetables in May



Green asparagus


Aubergine / Eggplants


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Photo credits:

10 vegetables that you can grow in a flat

Did you know it was not so difficult to grow some vegetables at home? And it’s a fun thing to do with kids.

1. Salad like Lettuce

Photo credits:
Photo credits:

You just have to put the core of the lettuce into a bowl with water and place it next to a sunny window. After a few days, you will see some leaves growing up and you can eat them up after some weeks. Just not forget to change the water several times per week. (more…)

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Are you allergic to some ingredients?

Food allergy is different from a food intolerance, even if they can cause the same symptoms.

“If you have a food allergy, even a tiny amount of the offending food can cause an immediate, severe reaction. Digestive signs and symptoms may include nausea, vomiting, cramping and diarrhea. Other signs and symptoms can include a tingling mouth, hives, and swelling of the lips, face, tongue and throat. A life-threatening allergic reaction known as anaphylaxis can cause breathing trouble and dangerously low blood pressure. If you have a food allergy, you’ll need to avoid the offending food entirely.” Source Mayo Clinic


“Food intolerance symptoms generally come on gradually and don’t involve an immune system reaction. If you have a food intolerance, you may be able to eat small amounts of the offending food without trouble. You may also be able to take steps that help prevent a reaction. For example, if you have lactose intolerance, you may be able to drink lactose-free milk or take lactase enzyme pills that aid digestion (such as Lactaid).” Source Mayo Clinic

There are 8 common allergies:


Other foods containing allergenic proteins include soy, wheat, fish, shellfish, fruits, vegetables, maize, spices, synthetic and natural colors, and chemical additives.

If you feel you have a food allergy, you must immediately go to a doctor to have some tests.

If you feel you have some intolerance, but you can’t figure out which one, here are some apps to help you:

Food Allergy Detective (Iphone)

Allergy Journal (Android)

Doc’s Diet (Android)

Recommend more in the comment section!

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