Kale 1 article

Curly, lacinato, and baby leaves give kale several textures within the same dark-green cruciferous vegetable. It can be massaged for raw salads, sautéed, baked into kale chips, stirred into soups, or blended into smoothies. Cooking softens its robust leaves, while baby kale is naturally more tender. Its thick, textured foliage distinguishes it from spinach and lettuce, while its Brassica identity links it to collards and cabbage.