Kale is an excellent source of vitamin A, vitamin C and manganese. It is also a very good source of dietary fiber, copper, calcium, vitamin B6 and potassium.

Kale is a form of cabbage , green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, and Brussels sprouts.

Kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes.