You might think of kale as that one coarse and fibrous leaf with a robust, bitter flavor -- an extremely nutritious cruciferous vegetable that you add to soups, juices, smoothies and salads, or ...

The stems should look fresh with no withering parts. These are the most common types of kale, which can all be used ...

Cavolo nero is also known as Tuscan kale. American food authority Harold McGee says it belongs to that branch of the cabbage or brassica family that is the original wild cabbage, and native to the ...

The stems should look fresh with no withering parts. These are the most common types of kale, which can all be used interchangeably. Lacinato kale (also called Dinosaur or Tuscan) has crinkled ...