Kale Comparisons

Kale is a frost tolerant staple in any spring kitchen garden. Packed with nutrients, hearty, and flavorful grassy, peppery bite. But which one is right for you?

Red Russian Kale: Similar to a green curly kale, except in appearance. This kale features lovely grey-green ruffled leaves with purple veins and stems. Fabulous when roasted or sautéed slowly with a little garlic, olive oil, lemon and flaky sea salt. Mixing it into salads with other greens after massaging gently (with a bit of salt and acid like lemon juice or vinegar) is another simple way to enjoy this kale. The frills and color add a bit of flair to any salad!

Lacinato Kale: Also known as Tuscan or Dinsosaur Kale. This kale features long deep green leaves that are slightly thinner and more tender than Red Russian Kale, making it more versatile—it cooks more quickly and requires less massaging for use in raw preparations. Remove the stem and use it in a salad or slice it into strips to make a slaw. I also love it stirred into soup or pasta right when it’s being finished in the pan. 

Both varieties are great as baby greens or established leaves. One kale plant needs a minimum of 1 sq. ft. of space in your garden. Best grown in spring and fall. If you have room for both varieties, plant them both and try out different ways of enjoying them!