For many our ancestors, kale was a super food too, but not in the same sense as now. The quick-growing and nutritious kales were sturdy and hardy: they could be kept in the kitchen garden, or as the Scots used to call it, in the kailyard, even under snow. If you have kale, you always had something to put on the table.
Our curly kale has beautifully crinkly leaves. You can eat them raw when young and tender. The fresh cabbage flavor of the bigger leaves and stems goes well with stews, soups and pasta. Try also blending some leaves to your smoothie for energizing greenness.