Technically a type of mustard, Ethiopian kale is a relative of kale and other brassicas, and enjoys touting many of the same “superfood” health benefits as its cousins. This leafy green is an east-African native, with a milder flavor than either kale or mustard but still packed full of nutrients. Since its original home is in the tropics, Ethiopian kale is more heat-tolerant than many leafy greens, making it a great choice for southern gardens in the United States. Enjoy young leaves in a salad, or sauté mature leaves with garlic for a yummy side dish!
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