Kale is descended from the same ancestor as cabbage. It was originally known as 'cole' or 'colewort' in England but now most people call it by its Scottish name, kale. It's hardy, surviving harsh winters and growing where cabbage often can't (leading to the name 'Hungry Gap' for one variety). Both kale and winter cabbages such as cavolo nero (black cabbage) go well with partridge, pheasant, guinea fowl and duck. They're also great in minestrone soup and hearty stews.
Kale can be quite tough, so it is best par-boiled before being fried, or cooked for quite a long period.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).