Kale is a member of the brassica family, closely related to cabbage, broccoli, and Brussels sprouts. It comes in several varieties — curly kale with tightly ruffled leaves, Tuscan kale (cavolo nero) with long, dark, dimpled leaves, and red or purple varieties. All share a sturdy texture and earthy, mildly bitter flavour that distinguishes them from more delicate salad greens.
Kale’s robust leaves hold up well to cooking, making it suited to soups, stews, stir-fries, and braises. Tuscan kale is a classic addition to ribollita and minestrone. Raw kale can be used in salads when massaged with oil and acid to soften its tough fibres — a technique that has become standard. It also crisps well when baked into chips.
Kale is available year-round in Australian supermarkets, though it’s at its best through the cooler months when a touch of frost sweetens the leaves. It’s a productive plant for home gardens too, tolerating cold well and providing a long harvest from a single planting.
How it's made
Nutrition (per 100g)
1 RACC is about 85 g — roughly 20 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping it
Keep it: in the fridge crisper.
In the freezer: 240–360 days (from date of purchase).
In the fridge: 3–5 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
Keeping one at home? Track yours in your cubud →
Where this data comes from
FSANZ + USDA
Analysed
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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