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  • The Bottom Line. Kale and spinach are highly nutritious and and associated with several benefits. While kale offers more than twice the amount of vitamin C as spinach, spinach provides more folate and vitamins A and K. Both are linked to improved heart health, increased weight loss, and protection against disease. - Source: Internet
  • Often labeled as a superfood, kale is one of the healthiest and most nutrient-dense foods you can eat. This leafy green comes in a variety of colors, shapes, and textures. It’s often eaten raw in salads and smoothies but can also be enjoyed steamed, sautéed, boiled, or baked. - Source: Internet
  • This is our favorite child. This is the kale we love to cook—and not cook—the most. It has a deeper color and is slightly thinner and more tender than curly kale, making it more versatile—it cooks more quickly and requires less massaging for use in raw preparations. - Source: Internet
  • You can divide kale into two main varieties: edible kale and ornamental kale. Edible kale types include curly leafed varieties, plain leafed varieties, Tuscan kale, Siberian kale and Russian kale. Each type has subtle differences in flavor and texture. - Source: Internet
  • Ornamental kale plants (Brassica oleracea) and their cousin, the ornamental cabbage, were developed for their spectacular colors and are not edible. Although they are sometimes called flowering kale, the plants rarely put out real flowers. The color is all in their extravagantly ruffled and feathered leaves. - Source: Internet
  • Is It Edible? Apart from their looks, a key difference between this and the leafy greens you buy at the grocery store is that this variety isn’t grown for flavor. As a result, the ornamental stuff is much less flavorful than the “edible” culinary leafy greens. However, the leaves of these varieties are safe to eat. - Source: Internet
  • Turnip leaves are sometimes covered with prickly thorns. From seed collection to labeling seedlings, mix-ups can and do occur. So, if you’re finding spines on kale leaves in your garden, it’s possible you might have inadvertently purchased turnip plants. - Source: Internet
  • Leaves can be blanched, baked, stir fried or steamed. Kale leaves are rich in beta-carotene, vitamin C and calcium. Avoid consuming the roots of any kale, as they are poisonous. - Source: Internet
  • You might occasionally come across purple kale, or Redbor kale. This type of kale is bright purple, with leaves that closely resemble curly kale, though not as tightly curled. Slightly sweeter than curly or Tuscan kale, purple kale adds color to any dish and handles cooked and raw preparations with ease. - Source: Internet
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