Baby kale can be the immature leaves of any of the many varieties of kale. While most kale is harvested at about 60 days, baby kale is plucked at around 30 days.

Its small, thin, tender leaves have an arugula-like flavor and taste somewhat spicy, peppery, and nutty. With a bunch of nutrients, it can effectively

lift otherwise tame dishes.

Bear Necessities kale was developed fairly recently to be less attractive to pests and insects. Leaves of

this frilly variety can vary

from green to purplish.

It’s said to be a sweeter variety of kale that’s mild enough to be added to salads without massaging. The leaves hold their shape and impart a mild flavor when added to stir-fries.

Not as common in the U.S., Brazilian kale has delicious, broad, flat, dark green leaves with rounded corners. It is high in fiber, iron, copper, and vitamins C and A.

It’s quite popular in South America, where it’s used in various dishes, including Portuguese soups like caldo verde and feijoada completa. It’s also a fine choice for kale lasagna.

Often called Gai Lan or Chinese Broccoli, Chinese kale is way smaller than most kale types, and though much fewer than an average broccoli plant, it does sport florets.

High in vitamins and minerals, it is too bitter for smoothies or salads but is good enough

for stir-fries, and regular consumption can aid digestion, eyesight, and bone strength.

Curly kale — which comes in plenty of sub-varieties, including Redbor, Darkibor, Winterbor, Scarlet, and Blue Curled Scotch — has slightly curled, dark green leaves.

Curly kale is mostly added to hot dishes and is barely used raw. However, the purple-red Redbor and Scarlet curly kales are exceptions, as they’re

great for juicing and salads.