Contains 0.7g Seeds
It’s kale’s most common variety, and like the name advertises, has wavy, curly edges on each leaf. Being the most common, it’s earned the reputation as overplayed, but we think it’s actually a bit underrated. After stripping the leaves from those tough, fibrous stems, it’s great sautéed with a bit of garlic or slow-simmered in oil, and even roasted alongside proteins or other vegetables. The curly edges crisp up beautifully when exposed to the oven's dry heat, and they taste great when cooked in an almost-dry skillet. It's a little bit tough compared to other varieties, so if you're going to eat it raw, it needs to be gently massaged with a bit of salt and acid like lemon juice or vinegar; that said, when treated properly, it lends a delicate, feathery texture to salads, and those crinkly edges make for a dramatic presentation.