Kale

An important Scottish vegetable. Because of its extensive use in the diet in broth and brose it became the generic term for a meal. The eighteenth-century St Giles Bell which rang out at two o’clock for dinner was known as the Kail Bell. A winter vegetable, best after a frost which seems to intensify its spicy character. A dominating vegetable in a broth so it must be combined carefully; oatmeal and barley were commonly used with it in the past and provide a good balance. Very high in vitamin C, iron, calcium and potassium.