What plants are the same as kale?

November 2, 2025 •

4 min read

Surprisingly, kale, broccoli, cabbage, and Brussels sprouts are all the same species, Brassica oleracea, due to centuries of selective breeding by humans. This means that while no plant is exactly the same as kale, many share a close genetic lineage and offer similar nutritional benefits and culinary uses.

Quick Summary

Many greens are genetically related to kale or offer comparable texture and nutrition, making them excellent alternatives for various culinary applications.

Key Points

Same Species, Different Cultivars: Many familiar vegetables like cabbage, broccoli, and collard greens are the exact same species (Brassica oleracea) as kale, but bred for different traits.
Best Culinary Match: Collard greens are often considered the closest substitute for kale in terms of texture and sturdiness, making them ideal for similar cooking methods.
Milder Flavor Alternatives: For a less bitter taste, Swiss chard and spinach are great options, as they have a milder flavor, especially when cooked.
Spicier Option: Mustard greens provide a distinct, peppery kick that can replace kale in dishes where a bolder, more piquant flavor is desired.
Cooking Considerations: Heavier greens like collards and mature Swiss chard are best cooked, whereas baby spinach or young Swiss chard can be excellent raw substitutes.
Nutritional Variety: Incorporating a variety of both related (Brassica) and unrelated leafy greens offers a broader spectrum of vitamins and minerals for a balanced diet.
Fast-Cooking Choice: Bok choy is a good choice for stir-fries and quick sauteing, as its tender leaves and sweet stems cook much faster than kale.

The Genetic Connection: Brassica Oleracea

On a genetic level, many of the vegetables we consider staples are far more similar to kale than one might assume. Kale, cabbage, broccoli, cauliflower, collard greens, and Brussels sprouts are all cultivars of the same species: Brassica oleracea. Over thousands of years, humans have selectively bred this wild mustard plant to develop different physical characteristics, from the large flower head of broccoli to the crinkly leaves of kale. The main varieties, or cultivar groups, include Acephala (kale and collard greens), Capitata (cabbage), Italica (broccoli), and Botrytis (cauliflower). Understanding this shared heritage explains why so many related plants can be used interchangeably in the kitchen, although with subtle differences in flavor and texture.

Non-Brassica Greens: Excellent Substitutes

Beyond the Brassica family, several other leafy greens offer similar culinary properties, though they are from completely different plant families. These alternatives are valuable for those who prefer a milder flavor, softer texture, or simply want to add variety to their diet.

Swiss Chard: A member of the beet family, Swiss chard is a great substitute, with tender leaves and crisp, slightly sweet stems. It is less bitter than raw kale and wilts quickly when cooked, making it a versatile option for sauteing or adding to soups.
Spinach: Known for its soft leaves and mild flavor, spinach is one of the most common kale substitutes. It works well in salads, smoothies, and cooked dishes but has a different nutrient profile, offering more folate and iron but less vitamin C than kale.
Beet Greens: These are the leafy tops of beet plants and are in the same family as Swiss chard. They have a tender texture and a flavor similar to chard and spinach. The entire plant, including the stems, is edible and nutritious.

Flavorful Brassica Alternatives

For those who appreciate the pungent, earthy flavors of the Brassica family, several other cultivars and related species offer distinct tastes that can elevate a dish.

Collard Greens: Genetically the closest relative to kale, collard greens have broad, smooth leaves and a mild, nutty flavor. Their sturdy texture holds up well to longer cooking times, making them a fantastic substitute for hearty recipes.
Mustard Greens: Providing a zesty, peppery kick, mustard greens are ideal for those who find kale too mild. They are especially flavorful when added to stir-fries or braised dishes and are a good source of vitamins.
Bok Choy: This Chinese cabbage offers tender leaves and crunchy, sweet stems, providing a pleasant textural contrast. It is a popular addition to stir-fries and soups and wilts much faster than kale.

Comparison Table: Kale vs. Its Counterparts


Feature	Kale	Collard Greens	Swiss Chard	Spinach	Mustard Greens
Genetic Family	Brassica oleracea	Brassica oleracea	Beet Family	Amaranth Family	Brassica juncea
Flavor Profile	Earthy, slightly bitter, can be peppery	Mild, nutty, earthy	Mild, earthy, sweetens when cooked	Mild, subtly sweet	Pungent, peppery, can be spicy
Texture	Hearty, sturdy, can be curly or flat	Broad, smooth, thick	Tender leaves, crisp stems	Soft, delicate	Ruffled, robust
Best Culinary Uses	Salads, smoothies, chips, soups	Braising, stews, wraps	Sauteing, soups, fillings	Salads, smoothies, wilts quickly	Stir-fries, braises, spicy dishes
Cooking Time	Longer, holds shape well	Longer, robust	Quick	Very quick	Quick to moderate

Preparing Kale Substitutes

When using a kale alternative, it is important to consider the differences in texture and flavor to achieve the best results. For raw salads, baby spinach or young Swiss chard are excellent choices due to their more tender leaves. For cooked dishes, the sturdier greens like collards or mustard greens can withstand longer cooking times, making them perfect for soups and stews. If a recipe calls for kale chips, a heartier green like collards may also work, though the taste and texture will differ. Regardless of the green chosen, a variety of seasonings, such as vinegar, garlic, or a pinch of red pepper flakes, can be used to balance or enhance the flavor. As noted by the New York Botanical Garden, many brassicas offer similar nutritional value, so don't be afraid to experiment with your favorites.

Conclusion: Finding the Right Green for Your Needs

While kale's reputation as a "superfood" is well-deserved, the world of leafy greens offers a wealth of similar and equally nutritious options. The genetic link between kale and other Brassica oleracea cultivars like cabbage and broccoli provides a foundation for substitution, while other families offer alternatives with distinct characteristics. By understanding the nuances in flavor, texture, and preparation, cooks and gardeners can confidently swap out kale for related species like collard greens or non-relatives like Swiss chard and spinach to suit any recipe or personal preference. Choosing a variety of leafy greens ensures a diverse intake of vitamins and minerals, proving that when it comes to healthy eating, variety truly is the spice of life.

For more information on the history and cultivation of leafy greens, see the article on Brassicas at the New York Botanical Garden.

Frequently Asked Questions

Collard greens and kale are different cultivars of the same species, Brassica oleracea. They share a close genetic relationship but differ in appearance, flavor, and texture. Collards have smoother, broader leaves and a milder taste, while kale is often more curly and pungent.

The best substitute depends on the specific recipe, but collard greens are often the top choice due to their similar sturdy texture and ability to withstand cooking. For a milder, softer alternative, spinach or Swiss chard are excellent options.

No, Swiss chard is not in the same family as kale. Kale belongs to the Brassicaceae (mustard) family, while Swiss chard is part of the Amaranthaceae family, which also includes beets and spinach.

For salads, baby spinach or young Swiss chard leaves are excellent alternatives to kale. They have a more tender texture and milder flavor, making them a better choice if you don't want to massage the kale leaves to soften them.

Yes, you can use mustard greens as a substitute for kale, especially in cooked dishes. Keep in mind that mustard greens have a more pungent, peppery flavor, which will add a spicy kick to your dish.

Yes, broccoli and kale are both cultivars of the same species, Brassica oleracea. This shared lineage is why they can sometimes be used interchangeably in recipes, though their distinct physical forms and flavors set them apart.

Besides kale, other common plants in the Brassica family include cabbage, cauliflower, Brussels sprouts, kohlrabi, and various mustard greens. This family is known for its nutrient-dense, cruciferous vegetables.