Siberian Kale
Siberian kale is one of the hardiest vegetable varieties in existence — capable of surviving temperatures well below freezing and bouncing back after being buried in snow. It's the kale of extreme climates and long seasons, prized by gardeners for its incredible cold tolerance and by cooks for its notably sweeter flavor after frost exposure.
Broad, smooth, frilled-edged leaves — wider and flatter than curly kale but without the tight ruffles. Blue-green color, often with slightly wavy edges. Larger and more spreading in growth habit than most other kale varieties.
Texture: Similar to curly kale but slightly smoother and less fibrous. Becomes more tender after frost. The broad leaves are easy to chop and work with.
Flavor: Sweeter than curly kale, especially after cold snaps. Frost converts the starches in the leaves to sugars — Siberian kale, being the most cold-adapted, becomes exceptionally sweet after multiple frosts. Less bitter than curly kale year-round.
Sautéing
The broad leaves sauté quickly and evenly — great with garlic, olive oil, and lemon.
Soups
Excellent in hearty winter soups — its cold-weather sweetness pairs naturally with root vegetables and legumes.
Braising
Braise with smoked meat, beans, and stock for a traditional cold-weather dish.
Raw Salad
After frost, the sweetened leaves work well raw — dress with a bold vinaigrette.
• If available at a fall or winter farmers' market, this is likely the sweetest kale you'll find
• Interchangeable with curly kale in any recipe — the broader leaves may require slightly shorter cooking
• Rarely found in supermarkets — look for it at farmers' markets or specialty growers
Exceptionally cold-hardy in the garden — can be harvested through winter in many climates. Once cut, stores 5–7 days in the refrigerator. The broad leaves may need more space in storage than curly kale.