There are a few different varieties of kale and we mainly grow two of them, both on our farm in North Miami and at our partner farm in Homestead, French Farms.
Dinosaur kale also known as Lacionato kale has long, slender, very dark green leaves with a bumpy texture (sort of resembling dinosaur skin, hence the name). Dino kale is one of the darkest green veggies so it's considered a super food for having lots of vitamins and nutrients. It's popular for juicing, but it's good in so many ways, both cooked and raw. Make note that kale and other brassicas should be eaten raw sparingly because their nutrients are better absorbed into our bodies and when they are at least slightly cooked. For a little kale inspiration and to see what I mean when I say slightly cooked, check out this kale salad recipe from 101cookbooks.com
We also grow Curly kale, also known as Green kale. This is probably the most common variety in the supermarkets. It has tightly ruffled leaves, adding lots of crunch and volume to meals, especially when used to make a kale salad. Even when curly kale is cooked it tends to retain more texture than most other greens. Here's another ultra simple kale recipe from Aimee Swanson of 101cookbooks.com. Also, this kale and olive oil mashed potatoes recipe is a neat way to add color and nutrition to an otherwise boring and starchy side dish.