Kale (borecole) is a form of cabbage, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The leaves have a distinctive ruffly appearance that distinguishes the plant from a close relative, collard greens. Other vegetables in the family are broccoli, bok choy, cabbage, brussels sprouts, cauliflower, radishes, mustard and turnips. The list is quite extensive. One thing that binds all these vegetables is the enzyme composition and their health benefits. This vegetable tends to be a little bit bitter in flavor, although this bitterness is tempered by washing, cooking, and using younger leaves. It may be eaten raw, but since the leaves are somewhat tough, kale is usually cooked.