0_Wizard
A kale plant has green or purple leaves 
A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages).
chosen_Kale_0
Kale
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Kale
Kale () or leaf cabbage are certain cultivars of cabbage ("Brassica oleracea") grown for their edible leaves. A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of "Brassica oleracea". "Kale" bears semblance to "kail", a variant of "cawul" (from Scotland and northern England) for various cabbages. Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the fourth century BC.
Shiso
Perilla frutescens var. "crispa", also called shiso (, from Japanese ) is a variety of species "Perilla frutescens" of the genus "Perilla", belonging to the mint family, Lamiaceae. Shiso is a perennial plant that may be cultivated as an annual in temperate climates. The plant occurs in red (purple-leaved) and green-leaved forms. There are also frilly ruffled-leaved forms, called "chirimen-jiso", and forms that are red only on top, called "katamen-jiso". This herb was previously known as the "beefsteak plant", a mostly obsolete name. It is sometimes referred to by its genus name, "Perilla", which is ambiguous, as the name also includes the "Perilla frutescens", which is a different culinary cultigen.
List of Princess Gwenevere and the Jewel Riders characters
The following is the list of principal fictional characters from the children's animated series "Princess Gwenevere and the Jewel Riders" (also known as "Starla & the Jewel Riders" outside of North America). The series follows the quest of a young princess of Avalon, Gwenevere (Starla), and her friends, Fallon and Tamara, to find and secure the scattered enchanted jewels and thus stop the evil Lady Kale from taking over the kingdom, restore harmony in magic, and bring the banished wizard Merlin home. In the second season, the Jewel Riders receive more powers and new costumes to battle Kale and the mighty Morgana for more magical jewels that too need to be kept out the grasp of dark forces.
List of Endurance episodes
 The following episodes are the episode list for Endurance. Episode seven, fifteen, and sixteen are specials. The seventh episode recaps the events of the first six days of the competition. The fifteenth and the sixteenth episodes reunites the cast nearly one year since the series has started. In the series premiere, 20 strangers arrive on an island somewhere in the Pacific Ocean, where they meet the host, J.D. Roth, who explains the rules to them: every day, there will be a mission that will give one of seven teams a Pyramid Piece, an important item needed to win the game (the pieces are Courage, Heart, Knoweledge, Leadership, Commitment, Perseverance, Trust, Discipline, Strength, and Luck), and the following day features a Temple Mission, which gives the winning team a chance to send two other teams to the Temple of Fate, where one team is eliminated.
Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, "B. oleracea" var. "oleracea", and is closely related to broccoli and cauliflower (var. "botrytis"), Brussels sprouts (var. "gemmifera") and savoy cabbage (var. "sabauda") which are sometimes called cole crops. Cabbage heads generally range from , and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
Disturbia (film)
Disturbia is a 2007 American horror thriller film directed by D. J. Caruso, written by Christopher Landon and Carl Ellsworth and stars Shia LaBeouf, David Morse, Sarah Roemer and Carrie-Anne Moss. The film follows a teenager who is placed on house arrest and begins to spy on his neighbors, thinking one of them is a serial killer. Partly inspired by Alfred Hitchcock's "Rear Window", the film was released on April 13, 2007. It has an approval rating of 69% on Rotten Tomatoes and grossed $117.8 million against a budget of $20 million. Kale Brecht (Shia LaBeouf) and his father Daniel (Matt Craven) are enjoying a fishing trip.
Cordyline australis
Cordyline australis, commonly known as the cabbage tree, cabbage-palm or , is a widely branched monocot tree endemic to New Zealand. It grows up to tall with a stout trunk and sword-like leaves, which are clustered at the tips of the branches and can be up to long. With its tall, straight trunk and dense, rounded heads, "C. australis" is a characteristic feature of the New Zealand landscape. Its fruit is a favourite food source for the New Zealand pigeon and other native birds. It is common over a wide latitudinal range from the far north of the North Island at 34° 25'S to the south of the South Island at 46° 30'S.
1_Apprentice
I love kale! I've only ever seen the kind with green leaves, though.
0_Wizard
Before the Middle Ages, kale was one of the most common green vegetables in Europe.
Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe.
partner_Kale_4
Kale
partner_0_Kale
Kale
Kale () or leaf cabbage are certain cultivars of cabbage ("Brassica oleracea") grown for their edible leaves. A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of "Brassica oleracea". "Kale" bears semblance to "kail", a variant of "cawul" (from Scotland and northern England) for various cabbages. Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the fourth century BC.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Green
Green is the color between blue and yellow on the visible spectrum. It is evoked by light which has a dominant wavelength of roughly 495570 nm. In subtractive color systems, used in painting and color printing, it is created by a combination of yellow and blue, or yellow and cyan; in the RGB color model, used on television and computer screens, it is one of the additive primary colors, along with red and blue, which are mixed in different combinations to create all other colors. By far the largest contributor to green in nature is chlorophyll, the chemical by which plants photosynthesize and convert sunlight into chemical energy.
Regional cuisines of medieval Europe
The regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customs that varied across the continent. Though sweeping generalizations should be avoided, more or less distinct areas where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives. In the south, wine was the common drink for both rich and poor alike (though the commoner usually had to settle for cheap second pressing wine) while beer was the commoner's drink in the north and wine an expensive import.
Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, "B. oleracea" var. "oleracea", and is closely related to broccoli and cauliflower (var. "botrytis"), Brussels sprouts (var. "gemmifera") and savoy cabbage (var. "sabauda") which are sometimes called cole crops. Cabbage heads generally range from , and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
French cuisine
French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote "Le Viandier", one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and "appellation d'origine contrôlée" (AOC) (regulated appellation) laws.
Paris in the Middle Ages
In the 10th century, Paris was a provincial cathedral city of little political or economic significance, but under the kings of the Capetian dynasty who ruled France between 987 and 1328, it developed into an important commercial and religious center and the seat of the royal administration of the country. The Île de la Cité became the site of the royal palace and the new cathedral of Notre-Dame, begun in 1163. The Left Bank was occupied by important monasteries, including the Abbey of Saint-Germain-des-Prés and the Abbey of St Genevieve. In the late 12th century, the collection of colleges on the left bank became one of the leading universities in Europe.
1_Apprentice
I didn't know that. I don't think of it as being associated with a lot of the stereotypical foods of Europe - say, French or Italian or British food.