kale

Definitions

Agriculture

Food

  • A member of the Brassica family, Brassica oleracea (Acephala Group), with a tall thick stem from which spring large curly leaves and, later, tender flower stalks. It will stand through the winter and both the leaves and the flowering stalks (in spring) can be eaten. It has a stronger flavour than cabbage and is known in northern Europe as ‘peasant’s cabbage’. When shredded and fried in oil it resembles fried seaweed.
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