Though its stems are just as tough and woody, Tuscan kale's leaves are more tender and less bitter than their curly counterparts. As a result, it's one of the best types of kale to eat raw.

These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

Cavolo nero is also known as Tuscan kale. American food authority ... Lightly steamed or sauteed kale is like eating paper and kale crisps to me are simply a flavourless crisp texture — another ...

Lacinato kale (also called Dinosaur or Tuscan) has crinkled ... flavor and prickly leaves make turnip greens a challenge to eat raw, but their bitterness softens as they cook.