Indian kale refers to a variety of leafy greens that are native to India and are widely consumed in Indian cuisine. These greens belong to the cabbage family, Brassicaceae, and are scientifically known as Brassica oleracea var. acephala. Indian kale is also known by different regional names such as gai lan, karam saag, knol khol, or eenthi kayi.
Indian kale is characterized by its long, thick, and slender stalks that resemble a cross between broccoli and cauliflower stems. The leaves are dark green, glossy, and have a slightly bitter taste. The plant grows well in temperate climates and is cultivated for its nutritious and versatile foliage.
Indian kale is an excellent source of essential nutrients, including vitamin C, vitamin K, vitamin A, iron, potassium, calcium, and dietary fiber. It is known to have various health benefits, such as boosting the immune system, promoting healthy digestion, improving bone health, and aiding in weight management.
In Indian cuisine, Indian kale is commonly used in stir-fries, curries, soups, and salads. The stalks and leaves are cooked together or separately, depending on the dish. The leaves can be blanched or lightly sautéed, while the stalks are often tenderized through boiling or steaming. Indian kale adds a unique flavor and texture to dishes, complementing various spices and other vegetables.
Overall, Indian kale is a versatile leafy green vegetable that offers a range of nutritional benefits and is a staple in Indian cuisine.
