A Brief History of Kale

Hello Hello!

So after researching and talking to various shareholders about storing and utilizing Kale, I have found out there is quite a history behind the way this vegetable has evolved to what it is today.

Interestingly, Kale which is classified as one of several Brassica plant species– including cabbage, kohlrabi, cauliflower, broccoli and Brussels sprouts–was selectively propagated over thousands of years based on a preference that people have towards larger and thicker leaves.

In much of Europe, Kale was in fact the most widely eaten vegetable until Cabbage became more popular during the middle ages. In 19th century Scotland, “Kali” was the name given to Kale, which most people cooked with in pots designed specifically for Kale.

So, that being said, I highly doubt that Europeans of the middle ages were freezing Kale, making Kale chips, or even Peanut Butter, Kale, and Banana smoothies–a most delicious recipe which I couldn’t help post because I love all of these ingredients so very much. While the Scotts probably couldn’t have predicted what we would end up making Kale into, I personally love making certain concoctions which can turn strong-flavored veggies into dessert-like creations. From everything I have heard and read, it seems as if these “green smoothies” have an almost “rejuvenating” quality to them due to their nutritional content.

I have also added some instructions for making Kale and Strawberry smoothies, and Kale pesto; a very simple an easy recipe..

Banana Peanut Butter Green Smoothie

Prep time: 5 mins

Cook time: 1 min

Serves: 2


  • 1 large frozen banana
  • 1 cup kale
  • 1 cup almond milk
  • ½ cup plain Greek yogurt
  • 1 tablespoon peanut butter
  • 1 teaspoon maple syrup
  • water if needed
  1. Place all ingredients into blender in the order listed and secure lid.
  2. Select Variable 1. Turn machine on and slowly increase speed to High. Blend for 1 minute or until desired consistency is reached. Serve immediately.
Note: For a less pungent taste, you can use Spinach instead of Kale..
Strawberry Kale Green Smoothie

  • 2 cups frozen strawberries
  • 2 cups fresh kale
  • ½ cup plain greek yogurt
  • 1 cup almond milk
  • 2 tablespoons coconut oil
  • 1 banana, optional for sweetness
  • 1 – 2 teaspoons pure maple syrup, optional for sweetness
  • water to reach desired consistency.
  1. Place all ingredients into blender and blend until smooth. If needed, add water until reaching a preferred consistency.
Note: Make Ahead Instructions

You can make a smoothie freezer kit by putting the strawberries, kale, and yogurt into a freezer bag. Take out the night before and let thaw slightly in the refrigerator. Put in blender with rest of the ingredients and blend till smooth.

Kale Pesto

Use a food processor to combine a handful of walnuts (so good with kale!), a few big garlic cloves, a couple of cups of kale, olive oil, and Parmesan cheese for an interpretation of a classic dish.

Pesto can easily be frozen if  the cheese is omitted (the texture doesn’t hold well when the cheese is frozen, so add that in when it is thawed out).  Freeze larger quantities in freezer safe containers for pasta or a delicious spread on fresh bread, or portion it out into ice cube trays or muffin pans for smaller quantities perfect for cooking or smaller servings.

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