Kale, a relative of collards, has deep green frilly leaves and thick stalks and a mild cabbage flavor.

And it has a carrot top of frilly green leaves, right?

The plant starts from a basal rosette of frilly leaves, each of which is made up of many narrow-toothed lobes.

The frilly leaves are long and narrow, lined with deep, irregular, narrow lobes.

Kale has bright curly leaves that vary in color from blue-green to chartreuse and reddish purple, but the most common market variety is dark green with frilly leaves.

Surrounded by beet juice and a few frilly leaves, the salad is sweet and mellow and quite surprising.

The wide, frilly leaves are, in fact, toxic (they contain oxalic acid), and the idea of eating the stalks did not catch on until the 19th century.

The thin, frilly leaves sprout in a rosette at the soil surface, not growing over 12 to 20 cm in height.