A Complete Guide To Every Type Of Kale

Long-relegated to a mere decor item on the salad bars of all-you-can-eat buffets and as an evergreen filler for landscapers and horticulturalists, kale has risen worldwide. This cruciferous green has moved from lawn ornament to much-loved vegan-darling to everyday basic, and is, these days, presented in pasta, scrambles, as a healthy snack, and numerous other preparations — approachable to the average consumer. No longer is Pizza Hut the single largest purchaser of kale in the United States; numerous restaurants, cafes, eateries, and everyday home cooks are happy to buy up the green stuff en masse.

But the vast majority of the eating public may need to realize this leafy green vegetable's sheer number of varieties. Sure, a stroll through the farmers market in the Pacific Northwest may turn up a few different types, but very few folks know the difference between a curly kale and a Chidori, for example. From tender baby kale leaves perfect for sandwiches and salads to hearty and rare varieties like Bear Necessities and Portuguese perfect for braising, kale is a nutrient powerhouse with a type for everyone and every taste worth knowing.

A relative newcomer, Bear Necessities kale burst on the produce scene fairly recently thanks to Oregon farmer Tim Peters. If you're a plant mom (or dad), the leaves of this frilly variety of kale may remind you of a Blue Cross Fern and less of the thick and curly leaves of the kale gracing your local farmers market. Leaves vary from a classic green to a purplish hue. It was developed to be less attractive to kale-loving pests and insects, like the swede midge, which popped up in the U.S. around 2000 and eats away at brassicas like kale.

In terms of flavor and eating, Bear Necessities is said to be a sweeter variety of kale mild enough to be added to salads without massaging; and Croisée des Cultures described it as a cross between Napa cabbage and Siberian kale. You can also add it to bulk up your stir-fries since the leaves tend to hold their shape and contribute a nice, mild flavor.

Often referred to as Gai Lan or Chinese Broccoli, Chinese kale does resemble the leaves of your run-of-the-mill broccoli or broccolini plants, which makes sense when you consider that broccolini is a hybrid created from Gai Lan and broccoli plants. Chinese kale is significantly smaller than most kale varieties, and does sport florets, although much fewer than an average broccoli plant.

The leaves are somewhat bitter, perhaps a bit too much so to make Chinese kale successful in smoothies or salads. But they do lend themselves well to stir-fries — especially with ginger and garlic, a classic Chinese preparation. If you're looking to make your own Gai Lan at home, you can and should use the stalks, too. The entire plant is full of vitamins and minerals, and regular consumption can aid in digestive health, eyesight, and bone strength, according to Happy Grocers.

In stark contrast to the others on this list, ornamental kale is just that: meant more for looking and not much eating. You can eat ornamental kale, of course, but the flavor is not as satisfactory as say a Lacinato kale or Red Russian kale would be. Ornamental kales come in a variety of tastes and colors. Some common varieties include Chidori and Portuguese kale — both of which can lend themselves well to dishes with long cook times that will help soften leaves and tame some of the more bitter taste associated with this type of green. 

Salads probably aren't the go-to recipe if you've come into some ornamental kale leaves. Instead, try a dish like the classic Portuguese soup, caldo verde, which features kale, potatoes, and sausage simmered for about a half hour until everything is soft and delicious. It should be noted that roots on these ornamental kales should be avoided, as they can be toxic.

Possibly Prince's favorite variety of kale, purple kale sports a beautiful gem-like purple hue on its stems and curled leaves ranging in shades from dark purple to green. The color differences make it a popular ornamental variety but can also be enjoyed in the culinary sense. Stems should be removed as they're especially bitter and not great for eating. However, the leaves make a wonderful addition to salads if you're a fan of the stronger flavor (which is a little similar to raw cabbage).

Younger leaves are more tender and might be easier to eat in salads and smoothies for those who aren't big fans of the tougher leaves and stronger flavor. If you're cooking or roasting your purple kale, the bright color of the leaves will fade a bit, but the purple variety is one of the best choices if you're into the idea of making kale chips.

A thick reddish, purple stalk and dark green and purply-veined leaves set Red Russian kale apart from other varieties. Also referred to as Red kale, Ragged Jack kale, and Scarlet kale, Red Russian kale has flat, toothed leaves and is often used as a decorative variety. If you live in a colder climate and your Red Russian kale is forced to face harsher conditions, you may notice more reddening of its leaves, according to Specialty Produce.

When eating Red Russian kale, you'll want to ditch those stems; no amount of cooking, boiling, or processing is going to make them much softer, so save yourself the trouble. The leaves, meanwhile, are some of the tastiest eating in the kale world, with many describing them as sweet, mild, and excellent when paired with more complex flavors. They'd make a wonderful addition to this kale slaw with bright orange carrots and purple cabbage.  

Described by Adaptive Seeds as "a beast in the garden," Simone Broadleaf kale is a relatively new varietal with big, broad leaves with wavy — not curly or frilly — edges and ranges in color from dark green to light green to reddish to purply. When you're harvesting Simone Broadleaf, you'll find that the leaves are much easier to strip off of the stem in comparison to other varieties of kale.

This particular variety of kale is a great candidate for baby kale, as it can be picked at as early as 25 days. More mature leaves — which can be picked at around 55 days — are still tender enough to be used in salads and raw applications. The milder flavor may get a bit lost in longer-cooking recipes, but it's a wonderful addition to be added toward the end of a simmering soup or stew.

If you have a child stuck in their dinosaur era, Walking Stick kale may be the way to get them to eat their greens. This prehistoric-looking plant grows as tall as 20 feet, and its thick stem is the reason the plant earned its name. When Walking Stick kale was first grown on the island of Jersey, the leaves were fed to livestock, and the thick, dried-out stems were polished and sold as walking sticks. The kale varietal was referred to as Cow Cabbage, Tall Jacks, and Jersey Cabbage, but, eventually did find its way out of obscurity and is now a popular heirloom kale grown by home chefs and farmers alike.

In terms of taste, Walking Stick kale is pretty non-controversial in its flavor. It has the expected taste of standard kale and is best when cooked or even roasted with other vegetables.

Arguably one of the weirder-looking varieties of kale (and an excellent source of vitamin C), sea kale was once a popular choice for sailors looking to ward off scurvy. The seamen would harvest and pickle the plant's flowers, pods, stems, and leaves; enjoying it with meals and on its own during long voyages. Today, sea kale is rebounding in popularity although still rarely seen on grocery shelves. An extremely short shelf-life makes mass marketing difficult, but many home chefs and gardeners cultivate the plant.

Sea kale can be eaten raw and cooked, although it's best eaten immediately after harvesting. The tender shoots can be prepped like asparagus (roasted, blanched, or sauteed), while the pods and young leaves can be used as a garnish or in salads.