purple kale
Exceptionally high in vitamins K, A, and C, plus calcium and iron; anthocyanin pigments provide additional antioxidant benefits. Very low in calories with no significant fat content, making it nutrient-dense for its caloric contribution.
About
Purple kale (Brassica oleracea var. acephala) is a dark-leafed cruciferous vegetable belonging to the cabbage family, characterized by its deeply frilled, deeply lobed leaves in shades of deep purple, violet, or near-black. Native to the Mediterranean region and cultivated widely throughout Northern Europe before gaining prominence in North America, purple kale develops its intense coloration from anthocyanin pigments that intensify in cooler weather.
The leaves have a more delicate texture compared to curly kale varieties, with a slightly sweeter, less bitter flavor profile that becomes even more mellow after a frost. Common cultivars include 'Lacinato' (also called dinosaur or Tuscan kale, which has a blue-purple hue), 'Red Russian' (with frilly purple-tinged leaves), and 'Purple Scotch' (densely frilled). The flavor is earthy and mineral-forward with subtle cabbage notes.
Culinary Uses
Purple kale is versatile across raw and cooked applications. Raw leaves work well in salads when massaged with oil to soften their texture, and their striking color makes them particularly valued for garnishing and presentation. The leaves braise, sauté, or steam well, becoming tender and developing a more complex sweetness with cooking. Purple kale features prominently in Northern European and Mediterranean cuisines—in Portuguese caldo verde, Italian minestrone, and Scottish soups. The leaves are also popular in contemporary cuisine for smoothies, chips, and grain bowls. Kale pairs well with garlic, olive oil, lemon, anchovies, and warming spices like nutmeg and paprika.