What is Kale?

What is Kale?

Kale is a vegetable of the cruciferous family and the genus Brassica. It is also called white flower kale, green leaf cabbage, kale, and covered cabbage. It is called differently in different regions. Under normal circumstances, it matures around March and April. The main producing areas are Sichuan, Jiangsu, Guangdong and other places.

What does kale look like?

Kale is an annual herb, about 50-100 cm tall, with no hair on the whole plant, erect and branched stems, broad ovate basal leaves, 3-7 cm long petioles, terminal racemes, and white or light yellow flowers.

How to cook Chinese kale

1. Blanched Chinese kale

Wash the kale, cut into pieces and set aside. Chop the green onion and red pepper into shreds and set aside. Boil water in a pot and blanch the kale until cooked. Finally, remove from the pot and place on a plate. Add appropriate amount of steamed fish soy sauce.

2. Stir-fried kale

Wash and cut the kale into pieces, blanch it in hot water, then stir-fry over high heat until cooked. Heat the pan with cold oil, add the scallion, ginger and garlic and stir-fry until fragrant. Then add the kale and stir-fry over high heat. Add salt to taste.

The efficacy and function of kale

Kale is a common vegetable in life and is edible for the general population. It is rich in calcium, protein, fat, and dietary fiber, which have the effects of moistening the intestines, removing heat, and preventing constipation. It is especially suitable for people with poor appetite.