One of the hardiest and most tender-leaved of all kales, this variety is originally from Siberia and was brought to North America by Russian traders around 1885. Its beautiful, frilly, purple-veined, blue-green leaves are tinged with red-purple and resemble oak leaves.

This kale can be prepared just like spinach and steamed, blanched, or braised. It is exceptionally good with garlic and can be added to thick and creamy potato, bean, or sausage soups.

Try adding cooked kale to roasted sweet potato dishes or tossing with pomegranate seeds, pine nuts, and pancetta in a citrus-vinegar dressing.