In a comment to our post of January 21 of this year, our good friend Lévana Kirschenbaum suggested that we discuss the different types of kale available on the American market. While it’s more easily found in autumn and winter, you can still find it even now.
The most commonly found is the Curly Kale sometimes known as Scottish Kale…
Kale, Curly Kale, or Scottish Kale
For a delightful vegetarian recipe made with this version of kale and a meat variation of it check out our Caldo Verde.
Another fairly common variety is Russian or Red Kale…
Russian or Red Kale
Red or Russian Kale has a softer texture, is slightly sweeter than Curly Kale and has a somewhat buttery taste. When used together with the more common variety it produces a nice color combination while adding a subtle sweetness to the dish.
For tomorrow’s breakfast I will use Red Kale to make this delicious sounding recipe which I just found (on Kalyn’s Kitchen…
Photo from: Kalyn’s Kitchen
The most delicious kind of kale, however is Tuscan Kale or Cavalo Nero…
Tuscan Kale or Cavalo Nero
Used mostly in Tuscan dishes, it’s hard to go back to any other kind of kale after savoring this tender and nicely flavored variety.
Kale is descended from the wild cabbages of southern Europe. It thrives in cold weather but grows successfully all over the world. The addition of some baby kale juice will spruce up any raw carrot juice drink. Kale is an excellent source of beta carotene and vitamin C; it is a good source of folate, calcium iron and potassium; it contains bioflavonoids and other substances that protect against cancer. It’s only known drawback is that it may produce gas in some people.
When you make a salad, a soup, a fritata, don’t forget to use kale for a superbly delicious and healthy addition.
CS
The Kosher Scene 
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