What Does Kale Taste Similar To? Exploring Flavor Profiles and Substitutes

November 2, 2025 •

4 min read

Did you know that kale, a cruciferous vegetable, is closely related to cabbage and broccoli? This family tie is key to understanding its distinct flavor, which for many, raises the question: what does kale taste similar to? Its taste can vary dramatically depending on how it is prepared.

Quick Summary

Kale's flavor profile shifts significantly when cooked, moving from a bitter and peppery taste when raw to a mellow, sweeter character. This leafy green shares flavor and textural similarities with other brassicas like collard greens, arugula, and Swiss chard, making them suitable substitutes depending on the recipe.

Key Points

Flavor Varies with Preparation: Raw kale is peppery and bitter, while cooking makes it milder and sweeter.
Collard Greens are the Closest Match: In both flavor and texture, especially when cooked, collard greens are a very similar substitute for kale.
For a Peppery Kick, Try Arugula: For a similar raw bite, arugula offers a peppery and sharp flavor profile that mirrors raw kale.
Milder Options Exist: If you dislike bitterness, choose milder greens like baby spinach or bok choy as alternatives.
Cooking is Key to Softening: Sautéing, roasting, or blanching kale helps to significantly soften its tough texture and mellow its flavor.
Balance with Other Flavors: To counteract bitterness, pair kale with acidic ingredients like lemon or rich flavors like bacon and goat cheese.

The Flavor Profile of Raw Kale

When eaten raw, kale's flavor is often described as earthy, slightly bitter, and notably peppery. The robust, green taste is often compared to a mix of arugula and radish, with a distinct grassy undertone. This assertive flavor can be surprisingly complex, with some varieties offering a hint of sweetness that emerges after the initial bite. The bitterness is caused by compounds called isothiocyanates, which are released when the leaf's cells are broken down through chopping or chewing. This pungency is why many people prefer to 'massage' raw kale with dressing to help break down the fibers and mellow the taste.

Raw Greens with a Similar Vibe

If you enjoy kale's raw, peppery nature, you might also like these alternatives:

Arugula: Known for its distinctly sharp, peppery flavor, arugula is a great substitute for raw kale in salads. Its leaves are more delicate, but the peppery notes are very similar.
Mustard Greens: Young mustard greens have a spicy, pungent flavor when raw, which can be a more intense version of kale's peppery notes.
Watercress: This green has a peppery, slightly spicy kick, making it a good, though more delicate, stand-in for raw kale.

The Taste of Cooked Kale

Cooking kale fundamentally alters its flavor profile. As it cooks, the initial bitterness softens, and the kale takes on a sweeter, richer, and more nuanced flavor. Sautéing or roasting can bring out a pleasant, subtle nuttiness that is not present when raw. This mellowed flavor allows it to absorb and complement the tastes of other ingredients it's cooked with, making it a versatile addition to soups, stews, and side dishes.

Cooked Greens with a Similar Taste and Texture

When using cooked kale, consider these options for similar results:

Collard Greens: Widely considered the closest flavor and texture match, collard greens can be used almost interchangeably with kale in cooked dishes. They are earthy and hearty, holding up well to longer cooking times.
Swiss Chard: Like kale, Swiss chard holds up well to cooking. It has an earthy flavor similar to spinach, but with a slightly stronger taste in the stems.
Beet Greens: These often-discarded leafy tops are similar to Swiss chard and spinach in flavor and can be cooked just like kale.
Spinach: While much softer in texture, cooked spinach has a mellow, mild taste that can mimic the sweeter notes of cooked kale.

A Comparison of Kale and Similar Greens

Understanding the nuances between different leafy greens can help you pick the perfect one for your dish. The following table highlights some key comparisons.


Veggie	Raw Taste	Cooked Taste	Texture
Kale	Earthy, peppery, slightly bitter, and grassy.	Milder, sweeter, and nutty.	Hearty, tough, and fibrous when raw; tender when cooked.
Collard Greens	Similar earthy and slightly bitter notes to kale, but can be tougher.	Subtly sweet and earthy.	Hearty and firm, holding its shape well when cooked.
Arugula	Very peppery and sharp.	Becomes milder and softer, but still holds some peppery flavor.	Tender and delicate.
Spinach	Mild and slightly sweet.	Very mild and soft.	Very soft and delicate, wilting quickly.
Swiss Chard	Earthy, can be bitter when mature.	Earthy, with a slightly stronger flavor in the stems.	Tender leaves with tougher, broader stems.

Using Kale to Your Advantage

Rather than simply tolerating kale's flavor, you can leverage its unique characteristics. The bitterness can be a refreshing counterpoint to rich or sweet ingredients. Try pairing raw kale with acidic dressings (like lemon juice) and flavorful ingredients such as bacon or goat cheese to create a balanced flavor profile. For cooked dishes, the hearty texture makes kale an excellent addition to soups, stews, or even mashed potatoes. Its versatility truly shines when you understand how its taste adapts with different cooking methods. For more information on health benefits, sources like the Mayo Clinic Health System provide excellent resources.

Conclusion: Your Guide to Kale's Kin

Kale's flavor is not a monolithic experience but a dynamic one that changes with preparation. When raw, its peppery, bitter, and earthy notes are reminiscent of arugula and mustard greens. When cooked, it mellows into a sweeter, more nuanced green that is very similar to collard greens and Swiss chard. By understanding what does kale taste similar to, you can more confidently choose substitutes or, better yet, master the art of cooking with kale to bring out its most palatable characteristics. Ultimately, including a variety of leafy greens in your diet is the most beneficial approach to gaining a broad spectrum of nutrients and flavors.

Frequently Asked Questions

Raw kale is typically earthy, slightly bitter, and has a distinct peppery bite, which is comparable to the flavor of arugula.

Yes, cooking kale significantly changes its flavor profile by mellowing out its bitterness and bringing out a sweeter, more nuanced taste.

While young spinach is milder and sweeter than kale, cooked kale's flavor is closer to that of cooked spinach, though kale has a heartier texture.

For salads, good substitutes include baby spinach for a milder taste or arugula for a more peppery flavor that resembles raw kale.

If you are sensitive to bitterness, consider using milder greens like baby bok choy or tatsoi. Alternatively, cooking kale often removes most of its bitterness.

Yes, varieties like Red Russian kale can be sweeter and more peppery than the common curly kale. Younger, smaller leaves are also often more tender and milder.

You can reduce kale's bitterness by massaging raw leaves with an acidic dressing or soaking them in hot water. Cooking also effectively mellows its flavor.

To balance kale's assertive flavor, pair it with savory, acidic, or fatty ingredients like lemon, garlic, goat cheese, bacon, or olives.