Kale, a non-heading member of the cabbage family is a leafy vegetable that is usually grouped into the “Cooking Greens” category with collards, mustard and Swiss chard. Kale looks like a darker green version ofcollards but with frills. It also has a stronger flavor and a somewhat coarser texture. The leaves can be curly and quite ornamental. Kale likes cooler temperatures and grows best as a spring or as a fall crop. Kale is rich in Vitamins A and C, high in potassium, calcium and iron, and is a good source of fiber.