Green kale actually has curly, smoky blue/green leaves which boast a mild, cabbage-like flavor. Kale is a very hardy plant and thrives even in cold weather. Best to strip kale leaves off their thick stems before using. Slice into wide strips and add to soups during last 10 minutes of cooking. If the leaves are tender, add raw to salads cut in thin strips. They soak up dressing without turning mushy. Kale has one of the highest antioxidant levels of any vegetable and is rich in fiber and vitamins.