Select Page

Curly Kale

Brassica oleracea


Common Types:
Common Curly Kale
Scottish Kale – Blue Curled Scotch
Red Curly Kale – Redbor – Burgundy

Curly Kale ~ How to cut + cook + eat.


Curly kale is the most commonly available kale; the leaves are a little tougher than Lacinato, with a stronger flavour.



Wash leaves.  Strip the leaves from the stem – chop leaves & slice tender stems or according to the recipe.

Curly Kale stems, depending on the size and age, can get woody.  Cut them and take a little taste – thinly sliced and blend in pestos, sauces or saute if tender. 

Use tough stem ends for stock or add flavour to braises, stews & soups – discard before serving.

Confetti Chop – I like to confetti chop Curly Kale so it “disappears” into the dish adding “nutritional bang.”



Younger tender leaves can be eaten raw, massaged with olive oil & lemon juice, stirred through warm salads, cooked lightly or stirred into braises and soups. 

Saute lightly in a frypan with a drop of olive oil. 

Stir into a huge variety of dishes & cuisines to add in some green “nutritional bang for your bite.”

Blend tender leaves into pesto, dips and spreads

Salads – baby leaves are the best choice for salads.



Pesto, Dips, spreads, soups, purees, fritters, frittatas, smashes, burgers, patties, dals, chillis, curries, braises.

Salads, warmed grain salads & bowls, vegetable bakes, lasagna, pies.



Wash and let leaves dry as much as possible – spin if you have a good salad spinner.  Spread out on a dishtowel in a single layer, then roll up dish towel – store in your crisp fridge draw or put a towel in a bag or container in the fridge.