Screening and identification of major phytochemical compounds in seeds, sprouts and leaves of Tuscan black kale Brassica oleracea (L.) ssp acephala (DC) var. sabellica L.
Giorgetti L, Giorgi G, Cherubini E, Gervasi PG, Della Croce CM, Longo V, Bellani L.
Nat Prod Res. 2018 Jul;32(14):1617-1626. doi: 10.1080/14786419.2017.1392953.

Abscisic acid and ethylene biosynthesis-related genes are associated with anthocyanin accumulation in purple ornamental cabbage (Brassica oleracea var. acephala).
Jin SW, Rahim MA, Jung HJ, Afrin KS, Kim HT, Park JI, Kang JG, Nou IS.
Genome. 2019 May 27:1-14. doi: 10.1139/gen-2019-0038

Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega).
Armesto J, Gómez-Limia L, Carballo J, Martínez S.
Int J Food Sci Nutr. 2019 Mar;70(2):136-149. doi: 10.1080/09637486.2018.1482530.

Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement.
Šamec D, Urlić B, Salopek-Sondi B.
Crit Rev Food Sci Nutr. 2018 Mar 20:1-12. doi: 10.1080/10408398.2018.1454400.

The Black kale (Brassica oleracea var. acephala palmifolia), also known as Tuscan Cabbage (with which the "Ribollita" is prepared), belongs to the Brassicaceae family.

It can reach 1 meter in height and the leaves make up the edible part.

Very cold resistant and adaptable to many types of soil.

From a healthy point of view, it has anti-oxidant and anti-inflammatory properties due to its polyphenol and flavonoid content.

Black kale studies