Our local green kale has curly, smoky-blue/green leaves with a mild, cabbage-like flavor. It's a very hardy plant and thrives even in cold weather. Its is best to trip kale leaves off their stem before cooking or throwing into a smoothie blender. Slice the leaves into wide strips and add to lentil soups or stews during the last 10 minutes of cooking. If the leaves appear tender, add them raw to salads - they soak up dressing without turning mushy.