Kale is a leafy green vegetable, related to cabbage, with curly or flat leaves. It is often eaten in salads, soups, or cooked as a side dish.
From Scottish “kail” or “cale”, from Old Norse “kál” meaning “cabbage”. The word has long been used in northern Europe for hardy cabbage-like greens.
Kale went from peasant food and animal feed to trendy “superfood” in just a few decades. Its toughness in the field—surviving cold weather—matches its toughness in your mouth. History shows that what counts as “fancy” food changes more than the plants do.
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