Kale

Kale cabbage refers to two different species of Brassicaceae cultivated for their often crinkled leaves. Kale cabbage is hardy and its leaves are harvested one by one as needed. A forgotten ancient vegetable, it is making a comeback as a “Super healthy food” from across the Atlantic. Indeed, this cabbage, not always green as with the Black Tuscan kale cabbage - which was used as fodder - turns out to be a treasure trove of vitamins. This powerful antioxidant is also a great addition to dishes such as quiches, gratins, and mashed potatoes. It can even be added, as the only vegetable, to fruit smoothies to make them even more vitamin-packed.