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I am the strongest member of the cabbage family

I am the strongest member of the cabbage family being able to withstand frost and snow. For this reason I am a staple winter vegetable, especially in rural areas where I am used in colcannon. Originally cultivated in the Mediterranean region, I was an important crop in Roman times and a staple food of the peasants during the middle ages. I am a sprouting plant and like broccoli or spring greens I have no heart. My leaves do not form a head; they grow freely in a wavy, curled, or toothed form. We bloom in a rainbow of colors ranging from reddish brown to bluish green, pink, white, and purple. As an adult I must be cooked to be digested so our Peacock and Nagoya varieties are often picked young and used as a salad component or in mesclun’s. Sometimes I am so pretty I’m simply left alone to add beauty to the landscape. With a flavor reminiscent of cauliflower and broccoli I can be braised, steamed, grilled, boiled, or stir-fried. I am great with bacon, garlic, and goat cheese. Vinegar or lemon juice will help keep my color during cooking.

What am I?

Collard
Broccoli
Kale
Turnip

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