Kale Glorious Kale 100 Recipes For Natures Healthiest Green Catherine Walthers by Catherine Walthers 9781581576504, 1581576501 instant download after payment.

In appearance—ruffles, color, shapes—kales can look quite different. But in terms of taste, while there are differences, I’d say these are subtle. Some kales are more tender than others, but all types can be tender.
What can sometimes be more important is how the kale was grown and cared for—did it get enough water, was it attacked by insects? Environmentally stressed kale plants don’t taste as good, so it is important to try different farms or markets until you find your favorite growers. Kale, as a whole, is not a bitter green—and it should not taste bitter. If it does, try a different kind or source.
How the kale is cooked is also important. Some cooking methods work better than others (see pages 23–34 for ways to cook kale).
And it is true that late fall kales taste better. This is their season, really. After a frost, the sugars become more prominent. The common wisdom is that the starches turn to sugar to protect the kale plant from the frost. Breeder Frank Morton’s theory is that kales don’t have heat or insects to contend with after a frost, and therefore their energy goes into producing a tastier leaf.
So, relax, learn the basic varieties, but don’t fret.