9 Types of Kale You Need to Know: Uses, Flavors, and Tips

Kale has taken the culinary world by storm, showing up in everything from vibrant salads to nutrient-packed smoothies and hearty soups. But with a variety of kale types to choose from, picking the right one can be overwhelming. Which kale should you use for that perfect salad? Which variety stands out in a stir-fry or soup?

Surprisingly, there are over ten distinct kinds of kale, each with unique flavors, textures, and ideal uses. From the familiar Curly Kale to the striking Scarlet Kale, every variety brings something special to the table.

This guide dives into the most common and lesser-known kale types, helping you select the best one for your cooking or gardening needs. By the end, you’ll have all the knowledge you need to make kale a standout star in your kitchen or garden.

Common Types of Kale

Kale is a versatile leafy green that comes in various types, each with unique characteristics and culinary uses. Here’s an overview of some common kale varieties:

1. Curly Kale

Curly kale is the most common variety, featuring bright green, tightly curled leaves that give it a ruffled appearance. Also known as Scottish or Blue Curled Scotch kale, it can grow up to 3 feet tall and thrives in cold weather, even tolerating freezing temperatures. Its thick leaves are ideal for cooking, making it a popular choice for soups, stir-fries, and smoothies. Additionally, its bold flavor and firm texture when cooked make it excellent for hearty dishes and kale chips.

2. Lacinato Kale (Dinosaur Kale, Tuscan Kale)

Lacinato kale, also known as Dinosaur or Tuscan kale, has dark green, long, narrow leaves with a bumpy texture. The plant can grow up to 3 feet tall and is rich in nutrients like magnesium, zinc, fiber, vitamin C, and vitamin K. This variety is versatile in the kitchen; its mild flavor makes it suitable for raw salads, soups, and frittatas. Some cooks use it as a substitute for spinach or collard greens in various recipes.

3. Red Russian Kale

Red Russian kale stands out with its slate-green leaves and purplish stems. It grows about 2 to 3 feet tall, and its young leaves are sweet and tender, making them perfect for raw consumption in salads or wraps. This cold-hardy variety thrives in cooler climates, and its flavor becomes sweeter after frost, making it ideal for winter gardens. It’s also a great addition to soups and stir-fries, adding both color and a mild taste.

4. Siberian Kale

Siberian kale features broad, flat leaves and is known for its mild flavor, being less bitter than many other kale types. This variety thrives in cold weather and can survive frost better than curly or lacinato kale. The hardy plant grows quickly and resists pests, making it a reliable choice for gardeners. Culinarily, it’s suitable for soups, stews, sautés, and salads, offering a tender texture when cooked.

5. Chinese Kale (Kailaan, Gai Lan)

Chinese kale, also known as Kailaan or Gai Lan, resembles a mix of broccoli and spinach with its thick, crunchy stems and dark green leaves. It has a slightly bitter but mild taste, making it perfect for stir-fries or steaming. This variety is best cooked, as sautéing brings out its sweetness. Unlike curly leaf kale varieties, it’s not commonly eaten raw. Its firm texture holds up well in soups and hearty dishes, adding a pleasant crunch.

Lesser-Known Kale Varieties

Beyond the familiar types of kale, there are several lesser-known varieties that offer unique colors, textures, and flavors. These kales are not only versatile in the kitchen but also bring a striking visual appeal to your garden. Their adaptability to colder climates and nutrient-packed profiles make them excellent choices for both cooking and gardening enthusiasts.

This section highlights some of these unique varieties, explaining their culinary uses, nutritional benefits, and gardening tips to help you make the most of their potential.

1. Redbor Kale

Redbor kale is a vibrant type of curly kale with deep reddish-purple, frilly leaves that intensify in color during cold weather. This variety is both ornamental and edible, making it popular among home gardeners and chefs alike.

What’s more, Redbor kale contains anthocyanins, powerful antioxidants that give it its purple color and help reduce inflammation and oxidative stress. These compounds also support overall cellular health.

Redbor kale grows up to 2–3 feet (61–91 cm) tall and performs best in cooler climates.

• Culinary Uses: Add its tender leaves to soups, stews, or pastas. When raw, it works wonderfully in salads for a crisp texture and visual appeal.
• Gardening Tip: Plant Redbor kale in frosty gardens to enhance its color and sweetness while creating a striking visual display.

2. Winterbor Kale

Winterbor kale is a cold-hardy variety with thick, bluish-green curly leaves. Known for its resilience, it thrives in frosty conditions and remains firm even after exposure to freezing temperatures.

Winterbor kale is packed with vitamins C and K, which promote immune health and support strong bones. Its dense leaves make it ideal for hearty winter dishes.

Winterbor kale grows up to 3 feet (91 cm) tall and requires minimal maintenance, making it a favorite for gardeners in colder climates.

• Culinary Uses: Use Winterbor kale in soups, stir-fries, or smoothies. Its sturdy leaves also make excellent crispy kale chips.
• Gardening Tip: Winterbor kale is perfect for winter gardens, as it withstands freezing weather and retains its bold flavor.

3. Scarlet Kale

Scarlet kale stands out with its striking purple-red leaves and stalks that become more vibrant as temperatures drop. This variety is both visually appealing and rich in nutrients.

A study comparing eight kale cultivars found that Scarlet kale had the highest levels of alpha-tocopherol, a form of vitamin E that acts as a powerful antioxidant. Alpha-tocopherol protects cells from free radical damage, supports immune function, and reduces inflammation.

Scarlet kale grows up to 3 feet (91 cm) tall and thrives in cold weather.

• Culinary Uses: Enjoy young, tender leaves raw in salads or smoothies. Mature leaves are perfect for soups, grain bowls, or roasted dishes.
• Gardening Tip: Scarlet kale thrives in winter gardens, doubling as an ornamental plant and a nutrient-dense food source.

4. Japanese Flowering Kale

Japanese Flowering Kale, also known as habotan, is prized for its ornamental beauty. Its rosette-shaped leaves feature vibrant centers in pink, purple, or white, surrounded by wavy green edges.

Although primarily grown for decoration, this kale is fully edible and shares the nutritional benefits of other kale varieties. It contains vitamins A and C, which support skin health and the immune system.

Japanese Flowering Kale thrives in cold weather and grows into compact, visually stunning plants.

• Culinary Uses: Use its sweet, mild leaves in salads or sautés. For a colorful snack, bake the leaves into crispy kale chips.
• Gardening Tip: Plant Japanese Flowering Kale in winter gardens for a pop of color while enjoying its edible leaves.

Tips for Using Kale in Cooking

Kale is versatile, but choosing the right type and preparing it properly can make all the difference in your dishes. Whether you’re cooking hearty soups or tossing a fresh salad, these tips will help you get the best flavor and texture from your kale.

Selecting the Right Type for Your Dish

Different kale types excel in specific dishes due to their texture and flavor. Here’s how to pick the best variety:

• Curly Kale: Perfect for soups, stir-fries, smoothies, or baked kale chips. Its robust leaves stand up well to heat and blending.
• Lacinato Kale (Dinosaur Kale): Ideal for fresh salads, hearty soups, or frittatas. Its tender yet firm texture works well with light cooking or raw preparations.
• Redbor Kale: Adds a pop of color and mild flavor to stews or pasta dishes. Great for visual appeal and taste.
• Japanese Flowering Kale: Use raw in salads, cook it into dishes, or roast it for crispy chips. Its sweetness and vibrant hues enhance any meal.

Pro Tip: Match the kale’s texture and flavor to your dish for optimal results.

Best Methods for Preparing Kale

Preparation techniques can elevate kale’s flavor and retain its nutrients. Follow these tips based on your recipe:

For Raw Salads

• Use Lacinato Kale or Red Russian Kale.
• Massage the leaves with olive oil to soften them and enhance their sweetness. This process keeps nutrients like carotenoids intact while making the leaves more tender.

For Soups or Stir-Fries

• Choose Curly Kale or Winterbor Kale.
• Add chopped stems to simmering broth for extra flavor and texture, then toss in the leaves for a satisfying crunch.

For Baking

• Opt for Japanese Flowering Kale or Curly Kale.
• Roast the leaves at 350°F (175°C) for about 15 minutes to make crispy kale chips with a flavorful twist.

Pro Tip: Incorporating the stems into your dishes not only reduces waste but also adds texture and nutrients.

Conclusion

Kale is a remarkably versatile green, with each variety bringing its own unique traits to the table. Whether it’s the classic Curly Kale, tender Lacinato, or the visually striking Red Russian, there’s a type to suit every recipe and taste preference. Baby kale adds a fresh, delicate crunch to salads, while heartier leaves excel in soups, stews, and even chips.

By exploring different kale varieties, you can enhance the flavor, texture, and nutritional value of your meals. Start experimenting with these greens today to find the perfect match for your favorite dishes.

So, which kale variety will you try first?

FAQs for Types of Kale

Ready to bring kale to life in your kitchen? From sautéing and steaming to baking crispy chips, there’s so much you can do with this versatile green. For detailed cooking techniques and pro tips, check out this guide on how to cook kale. Elevate your meals and enjoy every bite! 🌱