Although kale varieties all have hearty and earthy flavours, they do cook differently in certain recipes.  Curly kale is the most common variety, and as the name suggests, the leaves have curly green edges. You don’t eat the stalks as they are tough and fibrous. The leaves can be used as kale chips like in this recipe, massaged with oil and acid for salad, added to smoothies, or sautéed in a pan.  As for Tuscan kale, the leaves are narrower and longer. I love the deep colour of Tuscan kale. It is also more tender than curly kale, so it works well in salads and is great for sauteing. You can also add soups and pastas for added depth.