Kale originated in Greece, and was the most commonly consumed green vegetable in Europe until Cabbage became more popular in the middle ages.  It has recently seen a resurgence in popularity, as it is tasty, extremely nutrient-dense, and believed to lower the risks of many cancers as well as heart disease.

Baby leaves can be used in salads.  Young leaves can be steamed or stir-fried.  Mature leaves can be boiled or used in soups or on pizza.   Or, juice some up for your morning

Red Russian Kale

A Siberian heirloom brought to Canada by Russian traders in the 19th century, Red Russian Kale has again become popular in recent years.  It has a deep green leaf with red and purple veining that becomes more pronounced after frost.   Changes to a deep green when cooked.

Red Russian is renowned for its delicate flavor and tenderness, but wilts quickly.  Dunk it in cold water, dry, and keep it refrigerated before using fairly quickly!

White Russian Kale

Similar to Red Russian, but with a frosty silvery leaf color and white veining and more serrated leaves.

Rainbow Lacinato Kale

Winterbor Kale