Kale

The origins of kale lie in the Mediterranean region, probably in Greece. The Romans already valued it as a delicacy.
Its flavour is usually somewhat bitter, but this is softened by the preparation. At low temperatures, the sugar content in kale increases, resulting in its typical sweet flavour.

Kale is high in vitamins C, A, B and E and folic acid.

Kale will keep for up to a week in the vegetable compartment of the fridge. The shelf life increases by a few days if it is wrapped in a damp cloth.