Kale

Kale is one of the oldest cultivated leafy vegetables and belongs to the cabbage family Brassicaceae. It doesn’t form a head like other cabbage types, but consists of long stems with curly or flat leaves. The flavor is slightly bitter and earthy, but becomes noticeably sweeter after frost.

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In Denmark, kale is the very embodiment of winter greens – from the classic grønlangkål (Danish creamed kale) to modern salads and crispy kale chips. The hardy plant withstands both cold and snow and can be harvested fresh from the garden all winter.

Estimated reading time: 5 minutes

What is kale?

Kale (Brassica oleracea var. sabellica) belongs to the acephala group – cabbage without a head – and is grown exclusively for its leaves. The plant is actually biennial, but is used as an annual vegetable. It is hardy, frost-tolerant and can produce fresh leaves over a long period:

• Curly leaves (curly kale) – the classic Danish type
• Smooth, dark leaves (lacinato or Tuscan kale)
• Red and purple varieties with a milder flavor

History and origin

Kale has been cultivated for over 2,000 years and originates from the Mediterranean region, where both the Greeks and Romans knew it. It spread throughout Europe in the Middle Ages and was, for centuries, one of the most important winter vegetables in Northern Europe because it could be harvested fresh when everything else had frozen solid.

In the Danish kitchen, kale holds a special place during the Christmas season, where grønlangkål (creamed kale) with hamburgerryg (a Danish smoked, cured pork loin) or roast pork belongs to the enduring classics. In recent years, kale has experienced a renaissance as a superfood in salads, smoothies and crispy chips.

Flavor and texture

Kale has a robust structure and a slightly bitter flavor that becomes milder and sweeter after frost, because the cold converts the starch in the leaves into sugar:

• Earthy and slightly nutty flavor
• Tough and fibrous texture that withstands both heat and massaging
• Becomes sweeter and more delicate after cold

Culinary uses

Salads and raw preparations

Young, fresh leaves can be eaten raw. Massage the leaves with oil and lemon for a couple of minutes – this breaks down the tough fibers and makes the salad tender and delicate. Kale salad with pomegranate, apple and toasted nuts is a modern winter classic.

Hot dishes

• Grønlangkål (creamed kale): The Danish Christmas classic with hamburgerryg
• Soups: E.g. Portuguese caldo verde and Italian ribollita
• Sautéing: With garlic, chili and good olive oil
• Egg dishes: Omelet, frittata and quiches

Chips, smoothies and fermentation

Crispy kale chips from the air fryer are a healthy snack that’s ready in just a few minutes. The leaves can also be blended into green smoothies with fruit or fermented like kimchi and sauerkraut.

Preparation and cooking

• Wash: Rinse the leaves thoroughly – curly leaves easily trap soil
• Remove the ribs: The thick center ribs are tough and bitter
• Cut: Tear or cut the leaves into bite-sized pieces
• Cooking: Steam, sauté or blanch briefly – long cooking times ruin both flavor and nutrients

Health benefits

Kale is among the most nutrient-dense vegetables of all and contains only around 40 calories per 100 grams:

• Vitamin C – more than in oranges, weight for weight
• Vitamin K – important for blood and bones
• Beta-carotene – converted into vitamin A
• Calcium and iron – bones and blood
• Fiber and plant-based omega-3

It supports the immune system, bones and digestion. However, people on blood-thinning medication should be aware of the high vitamin K content and keep their intake consistent.

Growing in Denmark

How to grow kale

1. Choose a variety (curly, lacinato, red)
2. Sow seeds from April or July
3. Plant with 45–60 cm spacing
4. Water and fertilize regularly
5. Use insect netting against cabbage white butterflies and other pests
6. Harvest the outer leaves continuously

Growing conditions

• Light: Full sun to partial shade
• Temperature: 10–20 degrees – tolerates frost down to minus 15
• Soil: Nutrient-rich and well-drained
• Water: Evenly moist soil

How to make kale chips in the air fryer

Harvesting and storage

• Harvest the outer leaves first – this way the plant continues to produce
• Store the leaves in the refrigerator for 5–7 days in a loose bag
• Freeze kale after a brief blanching – it will then keep for a year

Flavor and pairings

• Citrus: lemon and orange
• Fat: bacon, cheese and good olive oil
• Nuts: almonds and walnuts
• Fruit: apples and pomegranate
• Spices: garlic, chili and nutmeg

Look-alikes and quality

Kale can be confused with Tuscan kale and savoy cabbage, both close relatives. Choose fresh, crisp leaves with a deep green color, free of yellow edges or discoloration – limp leaves are a sign the kale has been sitting too long.

Sustainability

Kale is a hardy and eco-friendly crop that requires relatively little water and can be grown in cold climates without heated greenhouses. As a Danish outdoor winter vegetable, it’s one of the most climate-friendly green choices there is.

Conclusion

Kale is a versatile and nutrient-rich vegetable that unites Danish food tradition with the modern kitchen. It’s easy to grow, withstands frost and can be used in everything from Christmas classics and soups to salads and crispy chips – all year round, but best of all in winter, once the frost has sweetened the leaves.

Try this recipe

A kale salad only truly becomes festive with a crispy topping. Try our Parmesan chips in the air fryer – crispy, golden and ready in 6 minutes as a salty, crunchy companion to the green leaves.

Equipment and products

If the kale needs massaging tender for a salad, a citrus oil does half the work. Try our Extra Virgin Olive Oil with Lemon La Chinata – oil and lemon in one bottle.

Frequently asked questions

Facts about kale

Field	Description
Danish name	Grønkål
Latin name	Brassica oleracea var. sabellica
Family	Brassicaceae
Plant type	Biennial leaf vegetable
Height	30–90 cm
Light	Sun to partial shade
Soil	Nutrient-rich and well-drained
Sowing	Spring or late summer
Harvest	Summer to winter
Flavor	Slightly bitter, sweet after frost
Calories	About 40 kcal per 100 g
Uses	Salads, soups, grønlangkål, chips
Storage	Refrigerator or freezing

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