The nutrients it contains support healthy skin, hair, and bones. The fiber content enhances digestion and contributes to cardiovascular health.
This kind of Kale are especially tender when young and often used as a salad green in mesclun mixes. The fully mature leaves are best when cooked, but require minimal cooking when compared to other kale varieties as the central rib not as fibrous. It may be steamed, braised, stewed, fried, sautéed, juiced and even baked like a chip.
The chewy texture easily softens when cooked, and offers subtle green cabbage flavor that has a tangy bite with a sweet earthy finish.