Attractive ruffly-edged leaves of cream, violet and pink make attractive garnishes and salad ingredients. It can also be cooked, with a taste similar to mild cabbage.
Try it steamed or blanched, then sauteed, cooked just until crisp tender. Add to soups, or combine with cheese for main dish pies or turnovers. Very tender, young leaves can be added to salads.
Select fresh-looking kale and store refrigerated in a perforated plastic bag. Use within a few days, for kale develops a stronger and more pronounced bitter flavor when stored too long.