If you do some research on the internet you'll find a lot of articles.
For kale and tuscan black cabbage check this site:
http://www.onlyfoods.net/kale.html
As for Galician cabbage, it is an emerald green Brassica with flat, tender leaves. It's not available in the States; lacinato kale or green curly kale or even collard greens work really well as a substitute for making Caldo Verde if that is whay you had in mind.
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For kale and tuscan black cabbage check this site:
http://www.onlyfoods.net/kale.html
As for Galician cabbage, it is an emerald green Brassica with flat, tender leaves. It's not available in the States; lacinato kale or green curly kale or even collard greens work really well as a substitute for making Caldo Verde if that is whay you had in mind.