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.

You might opt for the ever-popular Kale 'Nero di Toscana' for strap-like, dark-green leaves - or the curly, purple leaves of ...

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 ...