Ethiopian kale, also known as African kale or Texsel Greens, is a nutritious, fast-growing leafy green from Ethiopia that belongs to the Brassica family, like mustard greens. Valued for its mild, nutty, and slightly sweet flavor, it is more tender than standard kale and can be eaten raw in salads. It is a staple in Ethiopian cuisine, often cooked as gomen. It is very adaptable, tolerates heat and humidity well, and is known for its high yield and resilience to pests.