When i buy kale greens  mistakenly for arugula to make salad,i didnt know what to do.Then i tried kale chips which turned out to be amazing ,but stil la bag of kale left,so i googled and found kale taste something similar to drumstick Leaves(Murungai ilai) ,so i tried some of my drumstick leaves recipes with kale,Guess what?it come out real good and it taste like drumstick leaves.So here after i am going to buy kale leaves whenever i see in grocery shop as i am a big fan of drumstick leaves and these are the the only peace i get for missing out drumstick leaves in U.S.,One good thing about kale better than drumstick is don't have to sit for a long time to pick and clean leaves.

About Kale:

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.
The species Brassica oleracea contains a wide variety of vegetables, including broccoli, cauliflower, collard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically. Pieris rapae is one of the most well known pests of the plant.
Kales can be classified by leaf type:
  • Curly-leaved (Scots Kale)
  • Plain-leaved
  • Rape kale
  • Leaf and spear (a cross between curly-leaved and plain-leaved kale)
  • Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur kale)
Because kale can grow well into winter, one variety of Rape Kale is called Hungry Gap, named after the period in winter in traditional agriculture when little could be harvested.
An extra tall variety is known as Jersey kale or cow cabbage
Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavoured ingredients as dry-roasted peanuts, soy sauce-roasted almonds, red capsicum flakes, or an Asian-style dressing. When combined with oils or lemon juice, kale's flavor is noticeably reduced. When baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices.
In the Netherlands, it is very frequently used in a traditional winter dish called stamppot boerenkool, which is a mix of kale and mashed potatoes, sometimes with fried bits of bacon added to it.
In Ireland, kale is mixed with mashed potatoes to make the traditional dish colcannon. It is popular on Halloween when it is sometimes served with sausages. Small coins are sometimes hidden inside as prizes.
In Italy, cavolo nero is an ingredient of the Tuscan soup ribollita.
A variety of kale, kai-lan, is a very popular vegetable in China, Taiwan, and Vietnam, where it is commonly stir-fried with beef.

Children harvesting red Russian kale (Brassica napus L. subsp. napus var.pabularia (DC.) Alef.) in a family vegetable garden.
A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil, broth, and, generally, sliced cooked spicysausage. In Brazil, where it was introduced by the Portuguese, it is an indispensable side dish for the national stew feijoada.
In the eastern African Great Lakes region, it is an essential ingredient in making a stew for ugali, which is almost always eaten with kale. Kale is also eaten throughout southeastern Africa, where it is typically boiled with coconut milk and ground peanuts and is served with rice or boiled cornmeal. In Italy, kale (cavolo nero) is part of many dishes, such as "casseula" (pork stew), polenta (corn porridge) with kale, Parmesan cheese and olive oil and "pizzoccheri", buckwheat tagliatelle served with kale, melted fontina cheese and potatoes.[4]
A whole culture around kale has developed in north-western Germany around the towns of Bremen, Oldenburg and Hannover. There, most social clubs of any kind will have a Grünkohlessen or Kohlfahrt ("kale tour") sometime between October and February, visiting a country inn to consume large quantities of kale stew, Pinkel sausage, Kassler, Mettwurst and Schnapps. These tours are often combined with a game of Boßeln. Most communities in the area have a yearly kale festival which includes naming a "kale king" (or queen).
Curly kale is used in Denmark and southwestern Sweden (Scania, Halland and Blekinge) to make (grøn-)langkål (Danish) or långkål (Swedish), an obligatory dish on the julbord in the region, and is commonly served together with the Christmas ham (Sweden). The kale is used to make a stew of minced boiled kale, stock, cream, pepper and salt that is simmered together slowly for a few hours. In Scotland, kale provided such a base for a traditional diet that the word in dialect Scots is synonymous with food. To be "off one's kail" is to feel too ill to eat. In Sweden, it is also commonly eaten as a soup, with a base of ham broth and the addition of onion and pork sausages.
In Montenegro collards, kale, locally known as rashtan, is a favorite vegetable. It is particularly popular in the winter, cooked with smoked mutton (kastradina) and potatoes.
In the Southern United States, kale is often served braised, either alone or mixed with other greens, such as collard, mustard, or turnip.
In Japan, kale juice (known as aojiru) is a popular dietary supplement.

Nutritional Values:


Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein andzeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss.Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties

Ingredients:

Kale - 2 cups ,tightly Packed
Tomato - 1 medium size
Onion - 1 small size ,very finely chopped
Green chillies - 1 
Turmeric Pd - 1 tsp
Oil -1 tsp
Mustard Seeds - 1 tsp

For Grounding:

Coconut Flakes - 2 tbsp + 1 tsp
Cumin Seeds - 1 tsp
Dry Red Chillies - 2 broken

Method:

1.Wash and clean kale and take it in a pan.


 2.To that add tomatoes,green chillies ,Onions and turmeric Pd.
 3.Bring it to boil,add 1/4 cup of water if needed.
 4.Grind coconut,cumin and red chillies to a fine powder.

5.Now using hand blender ,grind the spinach mixture to a coarse puree.(You can use regular mixer too,try with potato masher if you have it.)
 6.Then add the ground mixture.Add Salt and cover and  bring it to boil
 7.Add a teaspoon of lemon juice at end and give one boil ,then cover and switch off flame.
 8.Make Tadka in separate pan with oil and mustard seeds .This is optional,you can omit this step if you don't want.
 9.Add Take to the spinach mixture and serve hot wit hwhite rice.


Tips:

1.When ever you make this curry make rasam too.Try to have this curry along with rasam blended together in hot white rice and with loads of papdam,you will be amazed by the taste.

2.Have this curry with lots of papadam or appalam.