Photo - @yoshinoherbfarm

A favorite green common in Italy known as “Spigariello” is closer to being a thin leafy broccoli than it is a kale, but it is primarily a green. The twisty thin leaves are sweet and mild and can be harvested again and again throughout the fall and winter, no chopping needed. The added broccoli florets come springtime are a bonus!

From lighter Red Russian kale to to deep purple Medusa kale, these kales tend to have flatter leaves with frayed edges, gorgeous pink-to-purple midribs, and add a lovely color to frittatas, stir-fries, and scrambles.

Peacock kale, that bright pink and white kale that’s so showy it’s close to ornamental kales. But unlike those kales that are all style and no substance, Peacock kale is crisp and sweet with leaves that are thick like cabbage, chop it up finely in a slaw for a burst of sweetness and color in the middle of winter!

Lacinato kale (black / Italian / dinosaur kale) is everyone’s favorite, the top seller at farmers markets. The rumply leaves are savoyed like its savoy cabbage cousin and are perfect for holding cooking juices or salad dressings, with narrow rounded leaves are easy to chop straight down the bunch.

Green kale, or Curly Kale, is known for having super fluffy ruffled leaves that capture dressings and cooking juices making for a flavor bomb in your mouth. Perfect for kale chips or any dish that kales for kale.

Collards are incredibly hearty greens with rich and complex histories, strong enough to be a staple in hot climates and to be able to withstand harsh winters and come out sweeter on the other side. Cook these greens down a bit and they are melt-in-your-mouth delicious.