Kale, or leaf cabbage, is a versatile and nutritious member of the Brassica family, prized for its edible leaves, although some varieties are used as ornamentals. Kale plants feature green or purple leaves, and unlike some other cabbages, the central leaves do not form a head. This hardy green is celebrated for its versatility in the kitchen, finding its way into a variety of dishes. Whether used in salads, soups, and smoothies, or sautéed as wilted greens, kale’s robust texture and slightly bitter flavour make it a popular ingredient in both raw and cooked preparations. Its adaptability and health benefits make kale a staple in many culinary traditions.