A guide of Kale varieties: Tuscan vs. Curly Kale

Here in Iowa, growing kale is a rewarding challenge. From the rolling fields of our homestead to farmers markets in Oskaloosa, Des Moines, and beyond, different types of kale thrive in our climate, especially as temperatures drop in late October and after the first frost. As a produce farmer, I love sharing the story behind each kale variety and how it can brighten your plate with flavor and nutrition.

Understanding the Most Common Kale Types

Kale is an extremely nutritious cruciferous vegetable, packed with vitamin K, vitamin C, vitamin E, beta carotene, and powerful antioxidants. In Iowa, you’ll find a variety of kale both at grocery stores and farmers markets, including curly kale, Tuscan kale, Red Russian kale, Siberian kale, and baby kale.

• Curly Kale: The classic green kale with frilly edges and bright green leaves. It has a slightly bitter taste and fibrous stems, ideal for hearty soups or kale chips. In Iowa, it withstands cold temperatures well, making it a staple through the late fall.
• Tuscan Kale (Lacinato Kale/Dinosaur Kale): Known for its flat, dark blue-green leaves with a bumpy “dinosaur skin” texture, Tuscan kale has a sweeter, milder taste than curly kale. Its tender leaves are perfect for raw dishes, sautéed greens with olive oil, or hearty soups. In Iowa, Tuscan kale thrives after the first frost, making it a favorite for late-season harvesting.
• Red Russian Kale (Russian Red Kale/Redbor Kale): With fibrous reddish-purple stems, narrow leaves, and a peppery-sweet flavor, this kale variety does well in late fall gardens. Its young leaves are tender and great for salads or sautéed dishes.
• Siberian Kale: Hardy and cold-tolerant, Siberian kale is a great option for Iowa’s frosty late fall. Its thick stems and blue-green leaves can handle cold temperatures that would damage other kale varieties.
• Baby Kale: Tender young leaves harvested early, perfect for salad bars or raw dishes with a milder taste.

Other kale varieties grown in Iowa include Italian kale, Tuscan varieties, ornamental kale, and Chinese kale (Chinese broccoli). Each brings different colors, textures, and flavors, from deep green and blue-green leaves to scarlet kale and olive-tinted varieties.

Tuscan Kale vs Curly Kale: Differences

Feature	Tuscan Kale	Curly Kale
Leaf Type	Flat leaves, thick stems	Frilly edges, curly leaves
Color	Dark blue-green, deep hue	Bright green
Texture	Tender leaves, bumpy “dinosaur skin”	Fibrous leaf, tough texture
Flavor	Sweeter flavor, milder taste	Bitter flavor, peppery
Best Uses	Raw dishes, kale chips, hearty soups	Soups, sautéed greens, kale chips
Iowa Advantage	Thrives after first frost, late fall	Classic hardy kale for cold temperatures

In Iowa, both Tuscan kale and curly kale handle cold temperatures well, but Tuscan kale’s tender leaves and sweeter flavor make it my personal favorite for fresh eating after a late October frost.

Tuscan Kale is seen on the top of this image, while curly kale is on the bottom.

Best Ways to Cook and Enjoy Kale

• Tuscan Kale: Sauté with Iowa-grown garlic and olive oil, add a squeeze of lemon juice, or include in hearty soups with root vegetables. Chop fibrous stems finely or cook longer for tenderness.
• Curly Kale: Make kale chips, add to hearty soups, or sauté with salty flavors. Its fibrous leaves hold up well in cooking.
• Red Russian Kale: Perfect for raw salads, smoothies, or lightly sautéed dishes. Its sweet, peppery flavor is ideal with olive oil and lemon juice.

Curious about Chard? Visit our post comparing kale and chard!

Tips for Iowa Gardeners and Home Chefs

• Plant different varieties of kale to enjoy different types of kale flavors and textures.
• Harvest young leaves for tender salads or let them mature for hearty soups and sautés.
• Cold temperatures and first frost often improve the sweetness of Tuscan and Siberian kale.
• Use olive oil and lemon juice to boost nutritional value and mellow any bitter taste.

Why I Love Growing Tuscan Kale

Tuscan kale is my personal favorite because of its deep hue, bumpy texture, and milder taste. After a late October frost, it’s a great option for hearty soups, raw dishes, or kale chips. Its nutritional value, including vitamin K, C, E, and beta carotene, makes it a powerhouse addition to any Iowa table.

Next Time You’re at the Farmers Market

When you’re shopping at farmers markets or grocery stores, explore different kale varieties: from Tuscan kale (aka dinosaur kale) to curly kale, Red Russian kale, and Siberian kale. Each kale type brings unique flavors, textures, and nutrition. Include baby kale for tender leaves, or Tuscan kale for sweet, deep green leaves perfect for late fall meals. Pair your kale with olive oil, lemon juice, or a sprinkle of salt to maximize flavor. Different types of kale in your Iowa garden or kitchen are a good reason to enjoy more leafy greens, hearty soups, and kale chips all season long.

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