The purple and green leaves of kale are edible. Kale is also called Ye Mudan and Peony, because its leaves are rich and varied in color and shape. The edges of leaves are purple, green, red, pink and other different colors, while the surfaces of leaves are yellow and green.

Kale can peel off leaves continuously to produce new tender leaves. The tender leaves can be fried, cooled and boiled in soup, and the flavor is fresh and cool, and they remain delicious and bright green after cooking.

Kale is rich in nutrition, containing a lot of vitamins A, C, B2 and various minerals, especially calcium, iron and potassium. The content of vitamin C is very high, reaching 100 g young leaves 153.6 ~ 220 mg.