Sea Kale is a coastal European vegetable that has been cultivated for centuries. The young, blanched shoots are the most prized part, harvested in spring. They have a wonderfully delicate, nutty flavor, similar to asparagus with a hint of cabbage. The leaves and immature flower heads (like tiny broccoli) are also edible. A rare and historic gourmet vegetable, the blanched shoots are traditionally steamed and served with a rich sauce like hollandaise.