Curly kale
Brassica oleracea var. sabellica
Sharper and more bitter than lacinato; the curly leaf structure traps and concentrates flavor.
About Curly
Curly kale is the supermarket-default kale variety — bright green, ruffled leaves with a sturdy central stem. It's the kale that became synonymous with the 'kale moment' of American health food culture in the late 2000s and 2010s. Compared to lacinato, curly kale has a slightly more bitter edge and tougher texture. The ruffled leaf surface is excellent for kale chips (oil + salt + bake) because it holds seasoning and crisps unevenly in an appealing way. The chewy raw texture has made curly kale the standard kale-salad variety — but it requires massaging with acid (lemon, vinegar) and oil to break down cellular structure before eating.
Variety profile
Common uses
- Kale salad
- Kale chips
- Sautéed greens
- Smoothie green
- Soup addition
Editorial notes
Curly kale's bitterness varies by season — frost-touched winter kale is sweeter; summer kale can be aggressively bitter. The toughness makes it durable for meal prep.