It is likely to be the new leaf of choice for those who swear allegiance to rocket. After three years of development, baby leaf curly kale (BLCK) makes its world debut on supermarket shelves this month, and nutritionists and fashion-conscious foodies are welcoming it onto the ever-growing list of healthy, all-year-round salad ingredients and leafy vegetables.

For anybody who has ever tried to chomp their way through a plateful of old-school kale, it may come as a surprise to read the words “kale” and “foodies” in the same sentence. A cruciferous vegetable, belonging to the same family as cauliflower, broccoli and sprouts, kale tastes bitter and is horribly chewy and tough if not cooked properly.

The good news is, this variety is different. “It is delicately flavoured and more like spinach than cabbage in texture and taste,” says Steve Rothwell, the plant biologist who helped to develop it. What really sets it apart, though, is the high amount of nutrients it contains. According to Lyndel Costain, of the British Dietetic Association, 100g of BLKC provides more than half of the recommended daily allowance of vitamin C. “It also provides seven times as much vitamin A as broccoli and more calcium than milk, yoghurt, broccoli or spinach,” she adds.

Leafy green vegetables have long been known as good bone-boosters, but BLCK surpasses the lot in the fight against osteoporosis. “It is an excellent addition to a bone-healthy diet,” says Sarah Leyland, of the National Osteoporosis Society. “And it is a particularly useful source of calcium for those who don’t eat dairy.” It also contains vitamin K, which works in conjunction with calcium to build strong bones; lutein, an antioxidant that maintains eye health; and plenty of fibre for a healthy digestive system.

But the benefits of this new superfood don’t end there. Eating curly kale and other cruciferous vegetables regularly has been shown to lower the risk of developing life-threatening diseases. A recent study at the University of Leicester revealed that cruciferous vegetables contain a compound called Indole-3-Carbinol (I3C), which could help to fight breast cancer. I3C supplements led to breast cancer cells being killed when they were exposed to chemotherapy drugs. Similar effects could apply to colon cancer cells, according to the researchers.

In another study, carried out last year, the International Agency for Cancer Research found that eating cruciferous vegetables at least once a week can cut the risk of lung cancer for some people. Researchers looked at two genes that normally protect the body against certain toxins. For the 50% of the population with an inactive form of one of the genes, GSTM1, eating cabbage, broccoli and kale was found to offer 33% more protection against the disease.

Since research began emerging about curly kale’s disease-fighting properties earlier this year, Waitrose and Sainsbury’s have reported a 12% rise in sales. BLCK is infinitely more palatable – appealing to the taste buds as well as the immune system. “Look for crisp, unwilted leaves and eat soon after purchase, when the nutrient levels are at their highest,” Costain advises.

If you prefer it cooked, it takes only 2-3 minutes to flash-fry or steam.

However you choose to prepare it, adding it to your diet can only be good news.