These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

which is entirely different from both the curly and Tuscan varieties. This kale can be recognized by its thick and fibrous reddish-purple stem, which is lined with flat blue-green leaves.

ruffly leaves known as curly kale; a similarly textured variety with red or purple stems known as Russian or red kale; and a flatter, darker blueish-green variety known as lacinato, Tuscan or ...

Add the rosemary, chilli and garlic and fry for one more minute. Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave ...