Kale (Brassica oleracea var. sabellica) is a dark leafy green in the cruciferous vegetable family that includes curly, lacinato, Red Russian, Siberian, redbor, and other varieties. Its leaves range from tender and mildly sweet to sturdy, deeply textured, and slightly bitter, depending on the variety and maturity. Kale provides fiber, vitamin K1, folate, carotenoids, and minerals along with glucosinolates and other protective plant compounds characteristic of cruciferous vegetables. Its sturdy leaves can be eaten raw, sautéed, steamed, roasted, blended, or simmered into soups and stews, making kale an easy way to add leafy greens and diverse phytochemicals to everyday meals.