In the U.S., kale is grown primarily on the East Coast and is a close relative to wild cabbage. Kale and collards are essentially the same vegetable, only kale may have leaves with curly edges and it is less tolerant to heat. At the Farm we're currently growing Winterbor (curly) kale, pictured here, and Tuscan aka Dinosaur kale which is pictured below.

Kale is among the most nutritious vegetables overall. It is an excellent source of carotene, vitamins C and B6, and manganese. One cup of kale supplies more than 70 percent of the RDI of vitamin C. Kale also provides dietary fiber as well as many minerals, including copper, iron, and calcium. 

There are many ways to incorporate more kale into your diet and some examples are listed below. An important technique when using kale in your recipes is to remove the stems from the leaves and massage the kale with your hands for about a minute or two. Doing this enables you to tenderize the kale by breaking down the texture to make it easier to chew and digest.