Kale (Brassica oleracea var. acephala)

Leafy vegetables clearly underestimated. Its intensely green, fancifully curled leaves are a real decoration of platters, especially in combination with a delicate range of pinkness of various types of cold meats. But the decorativeness of kale is only half of its advantages. After the first frost, which leaves withstand perfectly well, they lose their bitterness and become edible. Scalded kale with boiling water, stewed in butter or margarine, can be mixed with other vegetables (carrots grated on a coarse grater, celery, parsley) or combine with apples or tomatoes.