Sea Kale is a vegetable prized for its tender shoots and mild, nutty flavour with hints of asparagus and cabbage. A traditional delicacy in European cuisine, its young, blanched shoots are typically steamed, sautéed, or served with butter or hollandaise—much like early spring asparagus.
The fleshy leaves and edible flower buds can also be cooked or eaten raw when young, adding a touch of saltiness and earthiness to salads, side dishes, or main courses. Rich in vitamins and minerals, Sea Kale is both nutritious and flavourful.