Kale may be great for you, but there\’s more than just one kind – and they all have different structures and benefits.
Curly Kale
This is the variety you\’re likely to see at your local large-chain supermarket; it has prominent veins and stems, and curly edges. It can be a little tough if not prepared properly, so chop it finely, strip it of any large veins or stems and give it a good massage if you\’re planning to have it raw (to break down the cellulose). Its peppery, slightly bitter taste indicates a great punch of vitamins and minerals. Because of its shape, it\’s great for recipes where you want sauces or spices to \”stick\” (kale chips, gratins, etc).
Red Russian Kale
This variety has purple-red stems and leaves that look a little like they could have come from an oak tree; it has very tough stems, so be sure to remove these. It\’s one of the sweetest forms of kale, so it doesn\’t pack quite as much of a nutritional punch – but it\’s still incredibly good for you. This type of kale has a very similar texture to curly kale, so it needs to be prepared in a similar way and also lends itself well to sauce-heavy dishes and kale chips.
Dinosaur (Tuscan) Kale
This variety has long, dark leaves with smooth-ish edges; it looks a little bit like skinny, matte silverbeet. It\’s not as bitter and tends to stay firm after cooking, so it\’s better for salads than sauteeing. It\’s still pretty cellulose-heavy, so you should still chop it thinly and massage the leaves before eating it raw (or it may be a little chewy).