Looking for vegetables that start with K? You might be surprised by how many there are. Some, like kale, are easy to find in UK supermarkets. Others, such as kangkong, kurrat and komatsuna, are more common in Asian, Middle Eastern or specialist grocers.

This guide covers well-known and lesser-known K vegetables, what they taste like, how to cook them, and how to buy them without wasting money. It is handy for alphabet food challenges, school projects, quizzes, meal planning, or simply adding something different to your weekly shop.

Vegetables That Start With K: Quick List

Here is a quick overview of K vegetables you may come across:

• Kale
• Kohlrabi
• Kabocha squash
• Kai-lan, also called Chinese broccoli
• Komatsuna, also called Japanese mustard spinach
• Kangkong, also called water spinach
• Karela, also called bitter melon or bitter gourd
• Kurrat, also called Egyptian leek
• Kelp
• Kombu
• Kidney beans
• Kohlrabi greens
• Korean radish
• Kusa squash
• Kachri
• Katuk
• Kenikir

Some entries are technically fruits, legumes or sea vegetables in botanical terms, but they are commonly cooked and eaten as vegetables. For everyday cooking, that is usually what matters.

Common Vegetables That Start With K

Kale

Kale is probably the best-known vegetable beginning with K in the UK. It is a leafy green from the brassica family, related to cabbage, broccoli and Brussels sprouts. You will find curly kale, cavolo nero, red Russian kale and baby kale in supermarkets and greengrocers.

Flavour: Earthy, slightly peppery and sometimes a little bitter, especially when raw.

How to use it:

• Add chopped kale to soups, stews and casseroles for the last few minutes of cooking.
• Fry it with garlic and a little oil as a side dish.
• Bake torn kale leaves into kale crisps.
• Stir it into pasta, risotto or lentil dishes.
• Use baby kale in salads, as it is softer and milder.

Money-saving tip: Bags of chopped kale are often cheaper than softer salad leaves and tend to last longer in the fridge. If it starts to look tired, cook it rather than using it raw.

Kohlrabi

Kohlrabi looks a bit like a turnip with antennae, but it is actually another brassica. The bulbous stem can be pale green or purple, while the flesh inside is crisp and white.

Flavour: Mild, sweet and slightly peppery, with a texture somewhere between apple, cabbage stalk and radish.

How to use it:

• Peel and grate into slaws.
• Slice thinly for salads with lemon, yoghurt or mustard dressing.
• Cut into chips or cubes and roast.
• Add to stir-fries for crunch.
• Use in soups, much like turnip or swede.

Money-saving tip: If the leaves are attached and fresh, do not throw them away. Kohlrabi greens can be cooked like kale or spring greens.

Kabocha Squash

Kabocha squash is a Japanese winter squash with dark green skin and rich orange flesh. It is often available from Asian food shops, markets and some larger supermarkets.

Flavour: Sweet, nutty and dense, a little like a cross between pumpkin and sweet potato.

How to use it:

• Roast wedges with oil, salt and chilli flakes.
• Add cubes to curries and coconut-based soups.
• Mash with butter or olive oil.
• Use in tempura.
• Blend into a thick, comforting soup.

Money-saving tip: The skin is edible when cooked, so you can avoid peeling if you scrub it well. This saves time and reduces waste.

Kai-Lan

Kai-lan, also written gai lan, is commonly known as Chinese broccoli. It has thick stems, glossy leaves and small flowering shoots. It is a staple in Chinese cooking and is often served with oyster sauce.

Flavour: Similar to broccoli but slightly stronger, with a pleasant bitterness.

How to use it:

• Steam or blanch, then serve with soy sauce, garlic or oyster sauce.
• Stir-fry with ginger, chilli and sesame oil.
• Add to noodle bowls.
• Serve alongside rice and roasted meats.

Money-saving tip: Use both the stems and leaves. Slice thicker stems lengthways so they cook at the same speed as the leaves.

Komatsuna

Komatsuna is a leafy green also called Japanese mustard spinach, although it is not true spinach. It is popular in Japanese and East Asian cooking and can be eaten raw or cooked.

Flavour: Mildly mustardy, fresh and green, with less bitterness than mature kale.

How to use it:

• Stir-fry with garlic and soy sauce.
• Add to miso soup.
• Use young leaves in salads.
• Wilt into egg dishes, noodles or rice bowls.

Money-saving tip: If you grow vegetables at home, komatsuna is a useful cut-and-come-again green. It grows quickly and can be harvested young.

Leafy K Vegetables and Greens

Kangkong

Kangkong, also known as water spinach, is a leafy vegetable used widely in Southeast Asian cooking. It has hollow stems and tender leaves.

Flavour: Mild, fresh and slightly grassy.

How to use it:

• Stir-fry with garlic, chilli and fermented sauces.
• Add to soups and broths.
• Cook quickly so the stems stay pleasantly crisp.

Food safety note: As with other fresh greens, wash kangkong well before cooking. In the UK it is usually bought from specialist shops, and cooking it thoroughly is the safest option.

Kohlrabi Greens

Kohlrabi greens are the leaves attached to kohlrabi bulbs. They are often overlooked, but they are perfectly useful if fresh and unwilted.

Flavour: Similar to spring greens or young kale.

How to use them:

• Remove tough stems and shred the leaves.
• Fry with onion and garlic.
• Add to soups, stews or pasta sauces.
• Cook with a splash of water, then finish with lemon juice.

Money-saving tip: Buying kohlrabi with healthy leaves gives you two vegetables for the price of one.

Katuk

Katuk is a leafy green shrub grown in parts of Southeast Asia. It is not a mainstream UK supermarket vegetable, but it may appear in specialist shops or be grown by keen gardeners with suitable conditions.

Flavour: Nutty, green and slightly like peas.

How to use it: Katuk leaves are usually cooked in soups, stir-fries and coconut-based dishes. They should be cooked rather than eaten in large amounts raw.

Kenikir

Kenikir, sometimes called cosmos leaves, is used as a vegetable herb in Indonesian and Malaysian cooking. The leaves have a distinctive aroma and are often served with rice dishes and sambals.

Flavour: Herbal, fresh and slightly resinous.

How to use it: Young leaves can be blanched, steamed or used in salads where traditionally eaten. It is more of a specialist ingredient than an everyday UK vegetable.

Root, Squash and Stem Vegetables That Start With K

Korean Radish

Korean radish is a large white radish used in Korean cooking. It is shorter and sturdier than many daikon radishes, with firm flesh and a crisp bite.

Flavour: Crisp, juicy, peppery and slightly sweet.

How to use it:

• Dice for kkakdugi, a cubed radish kimchi.
• Add chunks to soups and stews.
• Slice thinly for pickles.
• Grate into dipping sauces or dressings.

Money-saving tip: A large radish goes a long way. Use part for a pickle and the rest in soup, rather than letting it dry out in the fridge.

Kurrat

Kurrat is sometimes described as Egyptian leek. It is closely related to leeks and is used in Middle Eastern cooking. The leaves are usually flatter and slimmer than standard leeks.

Flavour: Oniony, mild and savoury.

How to use it:

• Chop into omelettes or savoury pancakes.
• Add to soups and stews.
• Fry gently as a base for rice dishes.
• Use in place of spring onions or young leeks.

Kusa Squash

Kusa squash is a pale green Middle Eastern summer squash, similar to a courgette. It is especially well known for stuffing.

Flavour: Mild, tender and slightly sweet.

How to use it:

• Hollow out and stuff with rice, herbs and minced meat or lentils.
• Slice into stews.
• Grill or roast with olive oil.
• Use instead of courgettes in many recipes.

Money-saving tip: If you cannot find kusa squash, standard courgettes are the closest budget-friendly substitute in most UK shops.

Kachri

Kachri is a small wild melon used in parts of India, especially Rajasthan. Although botanically a fruit, it is treated as a vegetable and used in savoury cooking.

Flavour: Tangy and mildly bitter when fresh; dried kachri powder has a sour, tenderising quality.

How to use it: Fresh kachri can be cooked in curries and pickles. Dried kachri powder is sometimes used in marinades, chutneys and spice blends.

Sea Vegetables That Start With K

Kelp

Kelp is a type of edible seaweed, often grouped with sea vegetables. It is used in soups, broths, salads and snacks in several coastal cuisines.

Flavour: Salty, savoury and mineral-rich.

How to use it:

• Add dried kelp to stock for depth of flavour.
• Use small amounts in noodle soups.
• Try kelp flakes as a seasoning.

Practical note: Seaweed can be naturally high in iodine, so it is best eaten in sensible amounts as part of a varied diet rather than in very large quantities.

Kombu

Kombu is a type of kelp used in Japanese cooking, especially for making dashi stock. It is usually sold dried in sheets or strips.

Flavour: Deeply savoury, with plenty of umami.

How to use it:

• Simmer gently in water to make a simple stock.
• Add a small piece when cooking dried beans.
• Use in broths for ramen, udon or miso soup.

Money-saving tip: A packet of dried kombu may look pricey at first, but you only need a small piece at a time. Store it in an airtight container and it lasts well in a dry cupboard.

Legumes and Pulses Beginning With K

Kidney Beans

Kidney beans are legumes rather than vegetables, but they are often included in vegetable lists because they are used in savoury meals and plant-based dishes. Red kidney beans are the most familiar, though there are other varieties.

Flavour: Mild, earthy and creamy when cooked.

How to use them:

• Add to chilli con carne or veggie chilli.
• Use in bean salads.
• Mash into burgers or patties.
• Add to soups, wraps and rice dishes.

Food safety note: Dried kidney beans must be prepared properly. They should be soaked and then boiled vigorously before simmering, according to packet instructions. Tinned kidney beans are already cooked, but they should still be drained and rinsed unless the recipe uses the liquid.

Money-saving tip: Tinned kidney beans are cheap, filling and easy. Dried beans can be even better value if you cook in batches and freeze portions.

Table: K Vegetables, Flavours and Best Uses

Karela: The Bitter K Vegetable Worth Knowing

Karela, also known as bitter melon or bitter gourd, is a ridged green vegetable used in Indian, Chinese, Caribbean and Southeast Asian cooking. Its bitterness can be strong, so it is not everyone’s favourite at first bite, but it is loved in many traditional dishes.

How to reduce bitterness:

• Slice it thinly and remove the seeds if they are tough.
• Salt the slices for a short time, then rinse and pat dry.
• Pair with strong flavours such as onion, chilli, garlic, tamarind or spices.
• Cook until well browned for a deeper, less sharp flavour.

Budget tip: Buy only what you need. Karela has a bold taste, so a small amount can flavour a whole dish.

Where to Buy Vegetables Beginning With K in the UK

Some K vegetables are easy to find, while others need a bit more searching.

• Supermarkets: Kale, kidney beans, kabocha squash at some stores, and sometimes kohlrabi.
• Greengrocers: Kohlrabi, kale, unusual squash and seasonal radishes.
• Asian supermarkets: Kai-lan, kangkong, komatsuna, kombu, karela and Korean radish.
• Middle Eastern shops: Kusa squash, kurrat and fresh herbs or greens.
• Online retailers: Dried kombu, seeds for growing komatsuna, and specialist preserved ingredients.

If you are shopping on a budget, compare the price per kilo where possible. Loose vegetables can be better value if you only need a small amount, while larger bags suit batch cooking.

How to Store K Vegetables and Reduce Waste

Good storage helps you get the full value from your food shop.

• Kale: Keep in the fridge in its bag or a container lined with kitchen paper. Cook before it turns yellow.
• Kohlrabi: Remove leaves if attached and store them separately. The bulb lasts longer than the greens.
• Kabocha squash: Store whole squash in a cool, dry place. Once cut, keep covered in the fridge and use within a few days.
• Kai-lan and komatsuna: Treat like other leafy greens. Refrigerate and use while crisp.
• Kangkong: Best used quickly, as it can wilt faster than sturdier greens.
• Kombu and dried kelp: Store in an airtight container in a dry cupboard.
• Kidney beans: Keep tins in the cupboard. Cooked beans should be refrigerated and eaten within a couple of days, or frozen for longer storage.

Cheap Meal Ideas Using K Vegetables

These simple ideas make K vegetables easier to use during the week:

• Kale and bean soup: Simmer onions, carrots, tinned tomatoes, stock, kale and kidney beans for a filling low-cost meal.
• Kohlrabi slaw: Grate kohlrabi with carrot and apple, then dress with yoghurt, lemon and mustard.
• Kabocha curry: Cook squash cubes with curry paste, lentils and coconut milk or tinned tomatoes.
• Kai-lan noodles: Stir-fry kai-lan with garlic, soy sauce and noodles for a quick dinner.
• Kombu broth: Use kombu to make a simple stock, then add noodles, greens and leftover cooked vegetables.
• Kidney bean chilli: Use kidney beans, tinned tomatoes, onions and spices. Add grated carrot or chopped peppers if you have them.

FAQs About Vegetables That Start With K

What is the most common vegetable that starts with K?

Kale is probably the most common K vegetable in the UK. It is widely available, affordable and easy to add to soups, pasta dishes, stir-fries and salads.

Is kabocha squash a vegetable?

Botanically, squash is a fruit because it contains seeds. In cooking, kabocha squash is treated as a vegetable and used in savoury dishes such as soups, curries and roasts.

Is kombu a vegetable?

Kombu is a seaweed, so it is often called a sea vegetable. It is not a land vegetable like kale or kohlrabi, but it is used in cooking for its savoury flavour.

Are kidney beans vegetables?

Kidney beans are legumes. They are not vegetables in the strict botanical sense, but they are often grouped with vegetable ingredients in everyday cooking because they are plant-based, savoury and used in main meals.

Which K vegetables are best for stir-fries?

Kai-lan, kale, komatsuna, kangkong, kohlrabi and karela all work well in stir-fries. Slice thicker stems finely so everything cooks evenly.

Which vegetables that start with K are good for soup?

Kale, kabocha squash, kohlrabi, Korean radish, kidney beans and kombu are all good choices for soup. Kombu is especially useful for making a savoury stock.

What K vegetable tastes like broccoli?

Kai-lan, or Chinese broccoli, has a flavour similar to broccoli, though it is leafier and can be slightly more bitter. It is excellent steamed or stir-fried with garlic.

What is a good substitute for kohlrabi?

For raw dishes, try turnip, radish, cabbage stalk or a firm apple mixed with cabbage. For cooked dishes, turnip, swede or broccoli stems can work depending on the recipe.

Which K vegetables are cheapest?

Kale, tinned kidney beans and seasonal squash are often among the cheapest K ingredients in UK shops. Prices vary, so check loose produce, market stalls and larger bags if you are batch cooking.

Can you freeze kale?

Yes. For best results, wash it, remove tough stems, blanch briefly, cool, drain well and freeze in portions. You can then add it straight to soups, stews and sauces.