Kale

Kale can start when your baby is ready for solids, usually around 6 months. It belongs to the cruciferous family, like cabbage and broccoli. It is native to the Mediterranean region. In Turkey it is a relative of black cabbage (karalahana) and curly cabbage.

It supplies fiber and folate, along with calcium, iron, and vitamins K, C and A. These nutrients help gut health, brain development, bones, vision and blood clotting. It also has antioxidant plant compounds called glucosinolates.

Preparing by age

At 6 months, cook it, chop it very finely and mix it into a soft food. At 9 months, thin strands and easily crumbled kale chips work. After 12 months you can offer raw or cooked kale, including larger pieces.

Stem as a teether

A thick, raw kale stem can serve as a teether for a baby without teeth. Your baby might touch the back of the mouth and gag a little. That is one way to learn the mouth's limits. Stay beside your baby and check for pieces that break off.

Nitrates and oxalates

Vegetables that contain nitrate, like kale, fit well into a diet with lots of variety. Babies who self-feed rarely eat large amounts. Serve homemade kale purée right away. Do not serve leftovers that have sat in the fridge longer than a day or two, since nitrate levels can climb when food is stored poorly. Plant compounds like oxalates are usually harmless in a balanced diet and drop somewhat with cooking.

Well-prepared kale carries a low choking risk. Leaf pieces can stick to the tongue or palate and cause gagging or coughing. Offer water in an open cup alongside. Stay close during meals, within arm's reach.

Kale is not a common allergen. It is in the cruciferous family. People allergic to mustard greens or broccoli may react to kale too. People with mugwort pollen allergy may get oral allergy syndrome. The usual sign is a short-lived itchy, tingly, or burning feeling in the mouth. Cooking reduces the reaction. Keep the first servings small.