Kinnnda, but if you treat it like lettuce you’ll be disappointed. It’s a lot chewier. Think of it as in between lettuce and cabbage. Unless you’re just bunging it in a soup you probably have to do a little more work on it.

I like to “massage” when eating eating raw. That’s where you strip the leaves off the stalks and vigorously kneed and scrunch those up with your hands until they’re soft to the touch.

Then you can throw in whatever dressing you like. Toasted sunflower seeds and dried cranberries are good at this stage, to really emphasise the toothiness of kale.

It’s also kinda like spinach come to think of it. A lot of the same tricks work on it.