Contributed by Angela Cleveland

Kale is my favourite dark green veggie. Eaten raw, it’s rich, and often bitter, flavour may not appeal to everyone. But this vitamin-packed leafy green can be cooked in so many different ways, that there is sure to be a dish that will please everyone.

Kale is a non-heading member of the cabbage family. It grows in colder climates, and has been cultivated for over 2,000 years. It comes in many different colours and varieties, but all can be identified by the frilly thick leaves.

Kale is best during the winter months, though it's available year-round. To store kale, keep it in the coldest section of the refrigerator no longer than 2 or 3 days. After that, the flavor of kale may become strong and the leaves may become limp. To prepare kale, wash and remove the tough center stalk. Here are some recipes that incorporate the rich taste of this leafy delight:

**Kale and Carrot Soup (in the "Soups & Stews" section of this Recipe Archive)

**Winter Polenta with Pumpkin & Kale (in the "Quick Meals for Busy People" section)

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