Kale is a type of leafy green vegetable that belongs to the Brassica family, which also includes broccoli and cabbage. It has long been cultivated for its nutritional value and flavorful taste. Kale is high in vitamins A, C, and K, as well as fiber and antioxidants. It can be eaten raw or cooked, and is often used in salads, soups, and stir-fries.