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Is a dark leafy green with bumpy surfaced leaves reminiscent of dinosaur skin. Beloved in Italian cooking, it's also known as Tuscan kale or cavolo nero. Dino kale boasts hearty leaves and a nice, firm texture that stands up to cooking. It's also a bit sweeter than other kale varieties, making it an excellent choice for Rainbow Kale Slaw

While kale comes in many forms, green kale is the dark leafy green variety most often associated with the vegetable. Part of the cabbage family, green kale is grown with ease in a variety of climates due to its ability to withstand cold temperatures. Hardy and versatile, this leafy green finds a home in both salads and DIY delicacies like Oven-Roasted Kale

Meet red kale: the purple-leafed younger sister to green kale. Contrasting green kale's peppery bite, red kale brings forth a milder, earthy flavor. Cooking your red kale presents a nutty sweetness — make some Vegan "Creamed" Kale and taste for yourself

The cutest of all leafy greens, rainbow chard presents itself as a supercharged Swiss chard. Contrary to its name, rainbow chard isn't actually a chard varietal, but instead a mix of white-stemmed Swiss chard, golden chard and red chard. Bright and flavorful, rainbow chard shines in a menagerie of dishes, including Sautéed Lemon Garlic Chard

A member of the hearty greens family (along with kale and mustard greens), collards have sturdy, dark green leaves and tough stems that are removed before eating. The heartbeat of traditional Southern cooking, collard greens have also found their way to vegan cuisine as a vessel for handheld wraps like Collard Rolls