Different Types of Kale Explained: Curly, Flat, Russian & Tuscan

Kale is one of the most versatile and nutritious leafy greens you can grow in your garden or buy at the market. Its flavor ranges from mild and tender to bold and earthy, depending on the variety. Knowing the differences between the main types—Curly, Flat, Russian, and Tuscan—can help you choose the right kale for salads, soups, smoothies, and side dishes.

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Curly Kale

Curly kale is the most common variety found in grocery stores. It has tightly ruffled leaves with a firm texture and a peppery, slightly bitter flavor. This variety holds up well in cooking and is excellent for sautéing, roasting, or adding to hearty soups. Young leaves can be massaged and used raw in salads.

Best for: Cooking, kale chips, hearty salads
Flavor profile: Peppery, robust, slightly bitter

Flat Kale (also called Plain-leaf Kale)

Flat kale has smooth leaves without the ruffled edges of curly varieties. It’s less common in supermarkets but easy to grow in the garden. The smooth leaves are easy to wash and chop, making them great for fresh eating or adding to wraps.

Best for: Fresh salads, wraps, stir-fries
Flavor profile: Mild, slightly sweet, tender

Russian Kale (Red or White Russian)

Russian kale has flat, fringed leaves with purple or reddish stems and veins. Its flavor is sweeter and more delicate than curly kale, especially after frost. The leaves are tender enough for raw dishes but also cook well.

Best for: Salads, light sautés, steaming
Flavor profile: Sweet, mild, delicate

Tuscan Kale (Lacinato, Dinosaur, or Cavolo Nero)

Tuscan kale has long, dark blue-green leaves with a bumpy texture. It’s sweeter and less bitter than curly kale and is a staple in Italian cooking. This variety is ideal for soups like minestrone and ribollita, but also delicious raw in salads when thinly sliced.

Best for: Soups, salads, Italian dishes
Flavor profile: Sweet, earthy, slightly nutty

Choosing the Right Kale for You

For salads: Tuscan, Russian, or young flat-leaf kale are best for tenderness and sweetness.
For cooking: Curly and Tuscan kale hold up well to heat and maintain their texture.
For kale chips: Curly kale’s ruffled edges get extra crispy.

Growing a mix of these varieties gives you a range of flavors and textures for year-round use in the kitchen.