It’s a brassica and a cultivar of the cabbage plant. That’s why it tastes like a cross between a broccoli and a cabbage. Add a little radish spice. Yum!
How to eat it? Peel of the tougher outside then…. Raw, steamed, roasted, fritters, curried, puréed, soup, slaw, salad, even suggested as noodles if you have a vegetable noodler.