Kale or borecole is a form of cabbage (Brassica oleracea Acephala Group), green or purple, 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, collard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically.

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and to be anti-inflammatory.

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale is a very good source of iron and Carotenoids (which provide vitamin A).

Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.

Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavoured ingredients as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing. 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.. In Japan, kale juice (known as aojiru) is a popular dietary supplement.

Kale is easy to cook, just sauté it with some sliced garlic, add a few drops of a good olive oil and squeeze a bit of lemon juice all over. It is also a delicious addition to soups. But kale can be eaten raw. Wash it thoroughly and chop into small pieces before tossing and mixing well in a marinade of olive oil and sea salt. Try adding all or some of chopped red peppers, black pepper, vinegar, garlic, chopped spring onions and sun-dried tomatoes for a nutritious salad.