Curly kale
Curly kale is a leafy cabbage-family crop distinguished by its curled or frilly edible leaves.
- Edible part
- Leaves
- Leaf form
- Curled or frilly
- Plant family group
- Cabbage family
Try it in the kitchen
Use cooked curly kale in a soup with white beans, or sauté the leaves and spoon them over toasted bread. Choose young kale leaves for salads, matching the leaf stage to the preparation.
For Il Cucchiaio d’Argento’s purple curly-kale preparation, soften the trimmed leaves in water before finishing them in a pan with garlic, anchovies and chili. Serve with bread or focaccia, keeping the purple kale choice distinct within this broader leafy vegetable family.
Curly leaves, not every kale form
Choose a curled-leaf type for the kale described here. Kale also includes smooth-leaved forms, so the broad crop name alone does not guarantee this leaf shape.
