# Kale

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Form of cabbage with green or purple leaves

For other uses, see [Kale (disambiguation)](/source/Kale_(disambiguation)).

Kale Curly kale, one of the many varieties Species Brassica oleracea Cultivar group Acephala Group Origin Unknown; before the Middle Ages Cultivar group members Many; see text.

**Kale** ([/keɪl/](https://en.wikipedia.org/wiki/Help:IPA/English)), also called **leaf cabbage**, belongs to a group of cabbage (*[Brassica oleracea](/source/Brassica_oleracea)*) [cultivars](/source/Cultivar) primarily grown for their [edible leaves](/source/Leaf_vegetable), but it is also used as an [ornamental plant](/source/Ornamental_plant). Its multiple different cultivars vary quite a bit in appearance; the leaves can be bumpy, curly, or flat, and the color ranges from purple to green.

## Description

Kale plants have green or purple leaves, and the central leaves do not form a head, as with [headed cabbage](/source/Headed_cabbage).[1] The foliage and centers can be white, red, pink, lavender, yellow green or creamy white.[1]

## Etymology

The name *kale* originates from Northern [Middle English](/source/Middle_English) *cale* (compare [Scots](/source/Scots_language) *kail* and German *Kohl*) for various [cabbages](/source/Cabbage). The ultimate origin is [Latin](/source/Latin) *caulis* 'cabbage'.[2][3]

## Cultivation

Derived from [wild mustard](/source/Wild_mustard),[4] kale is considered to be closer to wild cabbage than most domesticated forms of *B. oleracea*.[5]

Kale is usually a [biennial plant](/source/Biennial_plant) grown from seed with a wide range of [germination](/source/Germination) temperatures.[6] It is [hardy](/source/Hardiness_(plants)) and thrives in wintertime,[6] and can survive in temperatures as low as −15 °C (5 °F).[7] Kale can become sweeter after a heavy frost.[8]

### History

Children collecting leaves of red Russian kale *(Brassica napus* L. subsp. *napus* var. *pabularia* (DC.) Alef.) in a family [vegetable garden](/source/Vegetable_garden)

Kale originated in the eastern Mediterranean and [Anatolia](/source/Anatolia), where it was cultivated for food beginning by 2000 BCE at the latest.[9] Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in [Greece](/source/Greece) in the 4th century BC. These forms, which were referred to by the [Romans](/source/Ancient_Rome) as [Sabellian](/source/Sabellians) kale, are considered to be the ancestors of modern kales.

The earliest record of cabbages in western Europe is of hard-heading cabbage in the 13th century.[9] Records in 14th-century England distinguish between hard-heading cabbage and loose-leaf kale.[9]

Russian traders introduced Russian kale into Canada and then into the United States in the 19th century.[9] [USDA](/source/USDA) botanist [David Fairchild](/source/David_Fairchild) is credited with introducing kale (and many other crops) to Americans,[10][11] having brought it back from [Croatia](/source/Croatia),[11] although Fairchild himself disliked cabbages, including kale.[11] At the time, kale was widely grown in Croatia mostly because it was easy to grow and inexpensive, and could [desalinate](/source/Desalinate) soil.[11]

### Cultivars

Kale varieties can be differentiated according to the low, intermediate, or high length of the stem, and the variety of leaf types. Leaf colours range from light green to green, dark green, violet-green, and violet-brown.

Classification by leaf type:

- Curly-leaf (Scots kale, blue curled kale)

- Bumpy-leaf (black cabbage, better known by its Italian translation '*cavolo nero*', and also known as [Tuscan cabbage](/source/Tuscan_cabbage), Tuscan kale, lacinato and dinosaur kale)

- Sparkly-leaf (shiny and glossy)

- Plain-leaf (flat-leaf types like red Russian and white Russian kale)

- Leaf and spear, or feathery-type leaf (a cross between curly- and plain-leaf)

- Ornamental (less palatable and tougher leaves)

Ornamental kale in white and lavender

Because kale can grow well into winter, one variety of *rape kale* is called "*[hungry gap](/source/Hungry_Gap)*" after the period in winter in traditional agriculture when little else could be harvested. An extra-tall variety is known as *[Jersey kale](/source/Jersey_kale)* or *cow cabbage*.[12] *[Kai-lan](/source/Kai-lan)* or *Chinese kale* is a cultivar often used in Chinese cuisine. In Portugal, the bumpy-leaved kale is mostly called "couve galega" (Galician kale or Portuguese cabbage).[13]

#### Ornamental kale

Ornamental kale displayed in [Katowice](/source/Katowice), Poland

Many varieties of kale and cabbage are grown mainly for ornamental leaves that are brilliant white, red, pink, lavender, blue, or violet in the interior of the rosette. The different types of ornamental kale are peacock kale, coral prince, kamone coral queen, color up kale, and chidori kale.[14] *Ornamental kale* is as edible as any other variety, but potentially not as [palatable](/source/Palatability).[*[verification needed](https://en.wikipedia.org/wiki/Wikipedia:Verifiability)*][15] In 2012, [Pizza Hut](/source/Pizza_Hut) purchased approximately 14,000 lbs of kale for use in salad bar decoration.[16] Kale leaves are increasingly used as an ingredient for [vegetable bouquets](/source/Vegetable_bouquet) and [wedding bouquets](/source/Wedding_bouquet).[17]

## Uses

### Nutrition

Kale, raw Nutritional value per 100 g (3.5 oz) Energy 207 kJ (49 kcal) Carbohydrates 8.8 g Sugars 2.3 g Dietary fiber 3.6 g Fat 0.9 g Protein 4.3 g Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. lutein zeaxanthin 27% 241 μg 6261 μg Thiamine (B1) 9% 0.11 mg Riboflavin (B2) 10% 0.13 mg Niacin (B3) 6% 1.0 mg Pantothenic acid (B5) 18% 0.9 mg Vitamin B6 16% 0.27 mg Folate (B9) 35% 141 μg Choline 0% 0.8 mg Vitamin C 133% 120 mg Vitamin E 10% 1.54 mg Vitamin K 325% 390 μg Minerals Quantity %DV† Calcium 12% 150 mg Iron 8% 1.5 mg Magnesium 11% 47 mg Manganese 29% 0.66 mg Phosphorus 7% 92 mg Potassium 16% 491 mg Selenium 2% 0.9 μg Sodium 2% 38 mg Zinc 5% 0.6 mg Other constituents Quantity Water 84.0 g Link to full USDA Database entry †Percentages estimated using US recommendations for adults,[18] except for potassium, which is estimated based on expert recommendation from the National Academies.[19]

Kale, cooked, boiled, drained, without salt Nutritional value per 100 g (3.5 oz) Energy 117 kJ (28 kcal) Carbohydrates 5.63 g Sugars 1.25 g Dietary fiber 2 g Fat 0.4 g Protein 1.9 g Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. lutein zeaxanthin 16% 146 μg 4983 μg Thiamine (B1) 4% 0.053 mg Riboflavin (B2) 5% 0.07 mg Niacin (B3) 3% 0.5 mg Pantothenic acid (B5) 1% 0.05 mg Vitamin B6 8% 0.138 mg Folate (B9) 3% 13 μg Choline 0% 0.4 mg Vitamin C 46% 41 mg Vitamin E 6% 0.85 mg Vitamin K 348% 418 μg Minerals Quantity %DV† Calcium 6% 72 mg Iron 5% 0.9 mg Magnesium 4% 18 mg Manganese 18% 0.416 mg Phosphorus 2% 28 mg Potassium 8% 228 mg Selenium 2% 0.9 μg Sodium 1% 23 mg Zinc 2% 0.24 mg Other constituents Quantity Water 91.2 g Link to full USDA database entry †Percentages estimated using US recommendations for adults,[18] except for potassium, which is estimated based on expert recommendation from the National Academies.[19]

Raw kale is 84% water, 9% [carbohydrates](/source/Carbohydrate), 4% [protein](/source/Protein_(nutrient)), and 1% [fat](/source/Fat) (table). In a 100 g (3+1⁄2 oz) serving, raw kale provides 207 kilojoules (49 kilocalories) of [food energy](/source/Food_energy) and 3.7 times the [Daily Value](/source/Daily_Value) (DV) of [vitamin K](/source/Vitamin_K). It is a rich source (20% or more of the DV) of [vitamin A](/source/Vitamin_A), [vitamin C](/source/Vitamin_C), [folate](/source/Folate), and [manganese](/source/Manganese) (see table "Kale, raw"). Kale is a good source (10–19% DV) of [riboflavin](/source/Riboflavin), [pantothenic acid](/source/Pantothenic_acid), [vitamin B6](/source/Vitamin_B6), [vitamin E](/source/Vitamin_E), and several [dietary minerals](/source/Mineral_(nutrient)), including [calcium](/source/Calcium_in_biology), [magnesium](/source/Magnesium_in_biology), and [potassium](/source/Potassium_in_biology) (table). Boiling raw kale diminishes most of these nutrients, while values for vitamins A, C, and K and manganese remain substantial (table for cooked kale).

### Phytochemicals

Kale is a source of the [carotenoids](/source/Carotenoid), [lutein](/source/Lutein) and [zeaxanthin](/source/Zeaxanthin).[20] As with [broccoli](/source/Broccoli) and other [cruciferous vegetables](/source/Cruciferous_vegetable), kale contains [glucosinolate](/source/Glucosinolate) compounds, such as [glucoraphanin](/source/Glucoraphanin), which contributes to the formation of [sulforaphane](/source/Sulforaphane),[21] a compound under preliminary research for its potential health effects.[22]

Boiling kale decreases the level of glucosinate compounds, whereas [steaming](/source/Steaming), [microwaving](/source/Microwave_oven), or [stir frying](/source/Stir_frying) does not cause significant loss.[23] Kale is high in [oxalic acid](/source/Oxalic_acid), the levels of which can be reduced by cooking.[24]

Kale contains high levels of [polyphenols](/source/Polyphenols), such as [ferulic acid](/source/Ferulic_acid),[25] with levels varying due to environmental and [genetic](/source/Genetics) factors.[26]

### Culinary

#### Snack product

See also: [Vegetable chips](/source/Vegetable_chips)

Kale chips have been produced as a [potato chip](/source/Potato_chip) substitute.[27]

#### Regional uses

#### Europe

In the [Netherlands](/source/Netherlands), a traditional winter dish called "[boerenkoolstamppot](/source/Stamppot)" is a mix of curly kale and mashed potatoes, sometimes with fried bacon, and served with [rookworst](/source/Rookworst) ("smoked sausage").[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

In [Northern Germany](/source/Northern_Germany), there is a winter tradition known as "[Kohlfahrt](/source/Gr%C3%BCnkohlessen)" ("kale trip"), where a group of people will go on a hike through the woods during the day before gathering at an inn or private residence where kale is served, usually with bacon and [Kohlwurst](/source/Kohlwurst) ("kale sausage").[28] Kale is considered a Northern German staple and [comfort food](/source/Comfort_food).[29]

In Italy, [cavolo nero](/source/Cavolo_nero) kale is an ingredient of the [Tuscan](/source/Tuscany) soup [ribollita](/source/Ribollita).[30]

A traditional Portuguese soup, *[caldo verde](/source/Caldo_verde)*, combines pureed potatoes, very finely sliced kale, [olive oil](/source/Olive_oil) and salt.[31] Additional ingredients can include broth and sliced, cooked spicy [sausage](/source/Sausage).

In Scotland, kale provided such a base for a traditional diet that the word in some [Scots dialects](https://en.wikipedia.org/w/index.php?title=Category:Scots_dialects&action=edit&redlink=1) is synonymous with food. To be "off one's kail" is to feel too ill to eat.[32]

In Ireland, kale is mixed with mashed potatoes to make the traditional dish *[colcannon](/source/Colcannon)*.[33] It is popular on [Halloween](/source/Halloween),[34] when it may be served with sausages.

In the [United Kingdom](/source/United_Kingdom), the cultivation of kale (and other vegetables) was encouraged during [World War II](/source/World_War_II) via the [Dig for Victory](/source/Victory_garden) campaign.[35]

#### Asia

In Sri Lanka, it is known as *kola gova* or ela gova. It is cultivated for edible use. A dish called 'kale mallung' is served almost everywhere on the island, along with rice.

#### United States

For most of the 20th century, kale was primarily used in the U.S. for decorative purposes; it became more commonly consumed starting in the 1990s, mainly due to its nutritional value.[11] It is now one of the most popular greens in the U.S., and is commonly used in salads and [green smoothies](/source/Green_smoothies).[36][37]

## In culture

The [*Kailyard* school](/source/Kailyard_school) of Scottish writers, which included [J. M. Barrie](/source/J._M._Barrie) (creator of [Peter Pan](/source/Peter_Pan_(character))), consisted of authors who wrote about traditional rural Scottish life (*kailyard* = 'kale field').[38] In Cuthbertson's book *Autumn in Kyle and the charm of Cunninghame*, he states that [Kilmaurs](/source/Kilmaurs) in [East Ayrshire](/source/East_Ayrshire) was famous for its kale, which was an important foodstuff. A story is told in which a neighbouring village offered to pay a generous price for some kale seeds, an offer too good to turn down. The locals agreed, but a gentle roasting on a shovel over a coal fire ensured the seeds never germinated.[39]

## Gallery

		- Curly-leaf kale

		- Red Russian kale

		- [Tuscan kale](/source/Tuscan_kale)

		- Making kale chips

		- A traditional [New Years](/source/New_Years) [Danish dish](/source/Danish_food): boiled ham, glazed potatoes and stewed kale

		- A kale-based dish with other vegetables and [sourdough bread](/source/Sourdough_bread), served at a restaurant in Australia

## See also

- [Bowen's Kale](/source/Bowen's_Kale)

- *[Crambe maritima](/source/Crambe_maritima)* – sea kale

- [Leaf vegetable](/source/Leaf_vegetable)

- [Kalettes](/source/Kalette)

- [Cabbage](/source/Cabbage)

- [Swiss chard](/source/Swiss_chard)

- [Mustard greens](/source/Mustard_greens)

## References

1. ^ [***a***](#cite_ref-wisconsin_1-0) [***b***](#cite_ref-wisconsin_1-1) Mahr S (2026). ["Ornamental Cabbage and Kale, *Brassica oleracea*"](https://hort.extension.wisc.edu/articles/ornamental-cabbage-and-kale-brassica-oleracea/). Wisconsin Horticulture, Division of Extension, University of Wisconsin. Retrieved 1 April 2026.

1. **[^](#cite_ref-2)** ["Kale"](http://www.etymonline.com/index.php?term=kale). Online Etymology Dictionary, Douglas Harper. 2016. [Archived](https://web.archive.org/web/20160911152535/http://www.etymonline.com/index.php?term=kale) from the original on 11 September 2016. Retrieved 16 August 2016.

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1. **[^](#cite_ref-4)** Facts, Best Food (26 April 2017). ["Food Facts: Broccoli's Wild Roots | BestFoodFacts.org"](https://www.bestfoodfacts.org/food-facts-broccolis-wild-roots/). *Best Food Facts*. Retrieved 29 June 2023.

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1. ^ [***a***](#cite_ref-cornell_6-0) [***b***](#cite_ref-cornell_6-1) ["Growing guide for kale"](https://web.archive.org/web/20161104123947/http://www.gardening.cornell.edu/homegardening/scene57dc.html). Cornell University, Ithaca, NY. 2006. Archived from [the original](https://www.gardening.cornell.edu/homegardening/scene57dc.html) on 4 November 2016. Retrieved 4 December 2025.

1. **[^](#cite_ref-Munro_7-0)** Derek B. Munro *[Vegetables of Canada](https://books.google.com/books?id=z_yezcnaUHQC&pg=PA120)*, p. 120, at [Google Books](/source/Google_Books)

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1. ^ [***a***](#cite_ref-PerryCoolCrop_9-0) [***b***](#cite_ref-PerryCoolCrop_9-1) [***c***](#cite_ref-PerryCoolCrop_9-2) [***d***](#cite_ref-PerryCoolCrop_9-3) Perry, Leonard. ["Interesting cool crops"](https://web.archive.org/web/20220619121044/https://pss.uvm.edu/ppp/articles/cabbage.html). *University of Vermont Extension, Department of Plant and Soil Science*. Archived from [the original](https://pss.uvm.edu/ppp/articles/cabbage.html) on 19 June 2022. Retrieved 5 June 2018.

1. **[^](#cite_ref-10)** Diamond, Anna (January 2018). ["America's First "Food Spy" Traveled the World Hunting for Exotic Crops"](https://www.smithsonianmag.com/arts-culture/smalltalk_fairchild-180967508/). *[Smithsonian](/source/Smithsonian_(magazine))*. Retrieved 5 June 2018.

1. ^ [***a***](#cite_ref-Gastropod_Fairchild_11-0) [***b***](#cite_ref-Gastropod_Fairchild_11-1) [***c***](#cite_ref-Gastropod_Fairchild_11-2) [***d***](#cite_ref-Gastropod_Fairchild_11-3) [***e***](#cite_ref-Gastropod_Fairchild_11-4) Graber, Cynthia; Twilley, Nicola. ["Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today"](https://gastropod.com/transcript-meet-the-man-who-found-finagled-and-ferried-home-the-foods-we-eat-today/). *Gastropod*. Retrieved 5 June 2018.

1. **[^](#cite_ref-12)** Bailey, L. H., (1912, republished in 1975). Jersey kale Photo. In *[Cyclopedia of American Agriculture: Vol. II--crops](https://books.google.com/books?id=VtuQyY88CEsC) [Archived](https://web.archive.org/web/20160427220300/https://books.google.com/books?id=VtuQyY88CEsC&printsec=frontcover&sig=9rT_B0dkatElsxyFJ1O7-hXiJ7I&source=gbs_book_other_versions_r&cad=3_1) 27 April 2016 at the [Wayback Machine](/source/Wayback_Machine)*. [Macmillan Publishing](/source/Macmillan_Publishing), New York. pp. 389–90. [ISBN](/source/ISBN_(identifier)) [0-405-06762-3](https://en.wikipedia.org/wiki/Special:BookSources/0-405-06762-3).

1. **[^](#cite_ref-13)** ["Couve Galega (Portuguese Cabbage)"](https://myfolia.com/plants/82828-couve-galega-portuguese-cabbage-brassica-oleracea-acephala). *Folia*. myfolia.com. [Archived](https://web.archive.org/web/20170828011109/https://myfolia.com/plants/82828-couve-galega-portuguese-cabbage-brassica-oleracea-acephala) from the original on 28 August 2017. Retrieved 3 June 2017.

1. **[^](#cite_ref-14)** ["Is Ornamental Kale Edible? Yes, But Not That Tasty"](https://www.garden.eco/ornamental-kale-edible). *Garden.eco*. 14 December 2017. Retrieved 2 March 2018.

1. **[^](#cite_ref-Larkcom2003_15-0)** Larkcom, Joy (1 June 2003). [*The Organic Salad Garden*](https://books.google.com/books?id=SsQ8XBJkGG8C&pg=PA30). frances lincoln ltd. pp. 30–32. [ISBN](/source/ISBN_(identifier)) [978-0-7112-2204-5](https://en.wikipedia.org/wiki/Special:BookSources/978-0-7112-2204-5). [Archived](https://web.archive.org/web/20140629165158/http://books.google.com/books?id=SsQ8XBJkGG8C&pg=PA30) from the original on 29 June 2014. Retrieved 30 August 2012.

1. **[^](#cite_ref-16)** Wos, Jenna (19 July 2024). ["The Wasteful Reason Pizza Hut Used To Buy The Most Kale In The US"](https://www.tastingtable.com/1629134/pizza-hut-kale/). *TastingTable*. Retrieved 5 August 2025.

1. **[^](#cite_ref-17)** Jamieson, Sophie (30 October 2015). ["Kale, broccoli and cabbage replace traditional flowers as brides opt for vegetable wedding bouquets"](https://www.telegraph.co.uk/news/uknews/11965704/Kale-broccoli-and-cabbage-replace-traditional-flowers-as-brides-opt-for-vegetable-wedding-bouquets.html). *The Telegraph*. [Archived](https://web.archive.org/web/20170318172601/http://www.telegraph.co.uk/news/uknews/11965704/Kale-broccoli-and-cabbage-replace-traditional-flowers-as-brides-opt-for-vegetable-wedding-bouquets.html) from the original on 18 March 2017. Retrieved 25 March 2017.

1. ^ [***a***](#cite_ref-FDADailyValues_18-0) [***b***](#cite_ref-FDADailyValues_18-1) [United States Food and Drug Administration](/source/Food_and_Drug_Administration) (2024). ["Daily Value on the Nutrition and Supplement Facts Labels"](https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels). *FDA*. [Archived](https://web.archive.org/web/20240327175201/https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels) from the original on 27 March 2024. Retrieved 28 March 2024.

1. ^ [***a***](#cite_ref-NationalAcademiesPotassium_19-0) [***b***](#cite_ref-NationalAcademiesPotassium_19-1) ["TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report"](https://www.ncbi.nlm.nih.gov/books/NBK545428/table/tab_4_7/). p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". *Dietary Reference Intakes for Sodium and Potassium*. pp. 101–124. [doi](/source/Doi_(identifier)):[10.17226/25353](https://doi.org/10.17226%2F25353). [ISBN](/source/ISBN_(identifier)) [978-0-309-48834-1](https://en.wikipedia.org/wiki/Special:BookSources/978-0-309-48834-1). [PMID](/source/PMID_(identifier)) [30844154](https://pubmed.ncbi.nlm.nih.gov/30844154). [NCBI](/source/Bookshelf_ID_(identifier)) [NBK545428](https://www.ncbi.nlm.nih.gov/books/NBK545428).

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## External links

Look up ***[kale](https://en.wiktionary.org/wiki/kale)*** in Wiktionary, the free dictionary.

Wikimedia Commons has media related to ***[Brassica oleracea var. viridis](https://commons.wikimedia.org/wiki/Category:Brassica_oleracea_var._viridis)*** and ***[Brassica oleracea var. sabellica](https://commons.wikimedia.org/wiki/Category:Brassica_oleracea_var._sabellica)***.

- [Marrow-Stem Kale](http://www.pfaf.org/user/Plant.aspx?LatinName=Brassica+oleracea+medullosa) – Plants for a Future database

- [PROTAbase on *Brassica oleracea* (leaf cabbage)](https://web.archive.org/web/20170202001030/http://www.prota4u.org/protav8.asp?h=M5&t=kale&p=Brassica+oleracea+%28leaf+cabbage%29#VernacularNamesOthers)

v t e Brassica oleracea Brassica oleracea Acephala group Broccoflower Broccoli Broccoli sprouts Broccolini Brussels sprout Cabbage Cauliflower Collard greens Gai lan Kale Kalette Kohlrabi Red cabbage Romanesco broccoli Savoy cabbage Spring greens See also List of broccoli dishes List of cabbage dishes

v t e Chips and crisps Topics Apple chip Banana chip Bean chip Carrot chip Corn chip Kale chip Kripik Potato chips all-dressed dill pickle ketchup salt and vinegar Tapioca chip Tortilla chip Vegetable chip See also Chips and dip Storm chips List of potato chip brands List of snack foods Food portal

v t e Scottish cuisine Cereal Brose Porridge Skirlie Sowans Soups Cock-a-leekie soup Cullen skink Hairst bree, or hodge-podge Partan bree Powsowdie Scotch broth Meats Black pudding (Stornoway black pudding) Fruit pudding Guga Haggis Link sausage Lorne sausage, or square sausage Macon Popeseye steak Pottit heid and potted hough Red pudding Reestit mutton White pudding Fish and seafood Arbroath smokie Brown crab, or partan Cabbie claw Eyemouth pale Finnan haddie Kipper (Loch Fyne kipper) Langoustines, or prawns Mussels Rollmops Scallops (King scallops) Smoked salmon (Lochmuir) Vegetables Clapshot Kail Kailkenny Neeps and tatties Rumbledethumps Fruit Blaeberry Bramble Raspberry Rowan, and rowan jelly Strawberry Tayberry Dairy Bonchester cheese Caboc Crowdie Dunlop cheese Hatted kit Isle of Mull Cheddar Lanark Blue Strathdon Blue Teviotdale cheese Breads Bannock Buttery, or rowie Morning roll Oatcake Pan loaf Plain loaf Scone (Girdle scone) Scottish crumpet Scottish pancake, or drop scone Soda bread (Farl) Tattie scone Main dishes, fast food Balmoral chicken Chicken tikka masala Collops Crappit heid Fish and chips Fishcake Forfar bridie Fried chicken Full Scottish breakfast Haggis pakora Kedgeree Killie pie King Rib Macaroni cheese Macaroni pie Mince and tatties Munchy box Scotch pie Steak pie Stovies Puddings, sweets, cakes, biscuits Abernethy biscuit Barley sugar Berwick cockle Black bun Caramel shortbread Carrageen pudding Claggum, or clack Clootie dumpling Cranachan Deep-fried Mars bar Digestive biscuit Dundee cake Dundee marmalade (Keiller's marmalade) Edinburgh rock Empire biscuit Fatty cutties Festy cock Flapjack Fruit slice, or fly cemetery Fudge doughnut Hawick balls Heather honey Jethart snails Lucky tattie Macaroon Moffat toffee Pan drop (Scotch mint) Paris buns Selkirk bannock Shortbread Soor plooms Star rock Tablet Tunnock's caramel wafer Tunnock's teacake Tipsy laird Drinks Atholl brose Beer in Scotland (Scotch ale) Bouvrage Breakfast tea Drambuie Glayva Irn-Bru Red Kola Scotch whisky (Single malt Scotch) Other articles: Barbara Gilmour Brochan Lom Fallaid Haggis hurling List of restaurants in Scotland Scotland Food & Drink (Scottish Food and Drink Fortnight) Scottish pork taboo Spurtle Wild haggis Scotland portal Food portal Category: Scottish cuisine

Taxon identifiers Kale Wikidata: Q45989 EPPO: BRSOC iNaturalist: 739454

Authority control databases International GND National Japan Other Yale LUX

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Adapted from the Wikipedia article [Kale](https://en.wikipedia.org/wiki/Kale) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Kale?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.