A quick overview of the most common types of kale
Green Kale: With vibrant green wrinkly leaves, this is the most common kale found in grocery stores, and you can add it to just about anything!
Red Kale: Similar in texture and flavor to leafy green kale, red varieties — which are actually more purple — add a splash of exotic color, whether raw or cooked.
Tuscan Kale: Discovered in Italy in the 19th century, Tuscan kale (also called dinosaur kale or lacinato kale) has deep green, smooth stems and a rugged, wrinkly texture. It’s great for braising or sauteing and it’s terrific finely shredded and tossed into stir-fries.
Ornamental Kale: Also known as salad savoy, ornamental kale — often green, purple, pink or white — is popular in flower gardens and makes a great garnish. But it’s edible too, as long as it hasn’t been sprayed with pesticides. It’s best harvested when still small and tender.
Next: More Kale Cooking Tips