kale

A plant (Brassica oleracea var. acephala) in the mustard family, having dark green, spreading, usually crinkled leaves that are eaten as a vegetable.

Money.

In Scotland, loosely, cabbage in general, and by extension any kind of greens; specifically, both there and elsewhere, any variety of cabbage with curled or wrinkled leaves not forming compact heads like the common cabbage, nor yielding a fleshy edible inflorescence like the cauliflower and broccoli, and usually having a long stalk; borecole.

A broth made in Scotland in which kale or cabbage is a principal ingredient; hence, any soup, no matter of what composed, and, by a further extension, dinner: as, will you come and tak’ your kale wi’ me?

Brassica oleracea, the cabbage-plant, in its wild state.

A variety of cabbage in which the leaves do not form a head, being nearly the original or wild form of the species.

See Kail, 2.

a European cruciferous herb (Crambe maritima), often used as a pot herb; sea cabbage.

cole

An edible plant, similar to cabbage, with curled leaves that do not form a dense head (Brassica oleracea var. acephala)