Confused about kale? Use our guide to the different varieties


Curly kale


Bright and frilly, this kale is also called Scotch kale and is widely


available. It may look familiar, as it’s long been a popular garnish. When cooked, the wavy edges turn wonderfully crisp.


Easy prep steps


Tuscan kale Also known as cavolo nero, lacinato kale, dinosaur kale, and black kale, this Italian heirloom variety has long, flat bluish-green leaves that are more tender and less bitter than other varieties.


To remove tough kale stems before cooking, lay a leaf flat on a cutting board and use a sharp knife to cut a V shape along both sides of the stem. Or use kitchen shears to cut the leaves from the stem.


Red kale


This eye-catching variety is similar in taste and texture to curly kale but has burgundy-hued


stems and purple-tinged leaves. It’s sometimes called scarlet kale or red Russian kale.


Baby kale This young kale is more tender and delicate, so treat it with care. You’ll find it in plastic containers near the salad greens, which makes sense, since it’s a great addition to your salad mix.


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WITH PINEAPPLE recipe page 96


GREEN SMOOTHIE


JANUARY 2019 93


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