Kale comes in a multitude of varieties so different that you might assume they are different plants. Known for being bitter, I’ve personally found that when eaten freshly picked, they seem far less bitter and closer in a flavor profile to spinach’s level of bitterness. Typically used fresh or cooked.
Kale is associated with potential antioxidant, anticarcinogenic and protective effects on the cardiovascular and gastrointestinal tract.
