31/07/2020
While you may only see one or two types of kale in the supermarket, there are quite a few kale varieties, each with a unique look and texture.
Here's a quick rundown on the various kinds of kale:
☘️A kale of many names, TUSCAN, LACINATO OR DINOSOUR KALE, has long been a staple of Italian cuisine and is considered to be a hearty-cooking green that can stand up to a substantial sauce. Characterized by large, blue green leaves about 2-3 inch wide, this type of kale turns crisp with little efforts, rather than wilting under pressure.
☘️ CURLY KALE is the type you will most often see in the supermarket. Known for it's dark green or sometimes purple color and tightly wound curls.
☘️ Larger and far less curly than regular kale, the RED RUSSIAN variety boasts vibrant, reddish purple stems and flat green leaves that more closely resemble oak leaves or a blown up Arugula. What makes this type uniquely versatile is it's ability to be used as a baby leaf, as well as after its been left to fully mature. Leaves are best enjoyed when firm, vibrant and fresh.
☘️ REDBOR KALE is an attractive variety with red, ruffled leaves. It can be used both on the plate and in the garden as an ornament. With shades ranging from red to deep purple with hints of green it can be roasted and toasted with the best of them.
☘️ CHINESE KALE looks considerably different than it's crinkly brethren. It somehow manages to look as through spinach and broccoli came together and made a hybrid veggie, with large, flat, glossy leaves and thick stalks that can easily be chopped and cooked up exactly like broccoli stems. As with many Chinese staples, the best way to go is stir fry.
☘️ Though ORNAMENTAL KALE has been relegated to the floral end of the garden rather than with other types of kale, it's edible.
