Scarlet Kale (Brassica oleracea var. acephala): Important variety, packed with nutritional properties. In addition to sulforaphane an folic acid, it is high in vitaminc C; it is possible to consume it raw, (good flaovur and tender) which ensures that no vitamins are lost during cooking (Vitamin C is thermolabile).
Its scarlett/purple colour  indicates a large presence of anthocyanins, important antioxidants. It is not considered a superfood, but it is certainly part of the compendium of a balanced diet that protects us during winter.
Kale is very resistant to cold, which actually makes the leaves more tender. It can be sown from August to October, the leves can be harvested one month after transplanting.
All varieties of kale are well-suited to be grown in pots.