Kale can be used to add an interesting taste to a variety of dishes. I prefer to eat kale straight because it has an incredible nutritional value (and somewhat of a bitter taste).
Bitter-melon.
Coffee, dark chocolate, and some leafy greens like arugula and kale are examples of foods that have a bitter taste.
The major differences between collards and kale stems from their appearance and flavor. Collards have a medium green hue, an oval shape and smooth texture. Kale on the other hand is darker with grayish green broad leaves that are crinkled. Kale is also the stronger tasting of the two, thicker, chewier leaves, can taste a bit bitter compared to collards.
Some examples of plants with a bitter taste include dandelion greens, arugula, kale, and radicchio. These bitter flavors can vary in intensity depending on the specific plant and its growing conditions. Bitter taste in plants is often a natural defense mechanism against herbivores.
Kale can be tough and bitter, which may not appeal to everyone's taste. It is also high in oxalates, which can interfere with calcium absorption and contribute to kidney stone formation in susceptible individuals. Additionally, kale is often exposed to pesticides, so opting for organic varieties is advisable to reduce chemical exposure. Lastly, its high fiber content can cause digestive discomfort for some people if consumed in large quantities.
well i know of the leafy green kale and the dark non-leafy kale calledeither lacinato kale, dino kale, or black kale...dino because its texture is more like a reptile then leafy like the green leafy kale.
kale
Kale
kale
well i know of the leafy green kale and the dark non-leafy kale calledeither lacinato kale, dino kale, or black kale...dino because its texture is more like a reptile then leafy like the green leafy kale.
Bor kale is a misnomer, it should be borecole that is another name for kale.