White Kale

Although White kale is generally grown for its ornamental value, it is still edible and shouldn’t be overlooked for an option in the kitchen. White kale is rather strong flavored with a chewy texture, and its taste is reminiscent of cabbage with a robust earthy finish. However, once cooked, its texture softens and its flavor becomes sweet and nutty. Besides, this variety is an excellent source of folic acid, calcium, iron and vitamins A and C. In addition, all kale varieties are high in lutein and zeaxanthin, nutrients that have been linked to a drastically reduced risk of macular degeneration and cataracts. Cooking-wise, the leaves of this gorgeous kale may be steamed, braised, stewed, fried, sautéed, or baked like chips.