Steamed Magenta or Ivory Decorative Kale

Determined to overcome my prejudices against this primarily pretty veggie, acquired when I first tried to cook it in 1985, I tried again. The ruched leaves turned tender and toothsome when steamed—at least the predominantly cream-colored and purplish types. Some things do get better. Green-edged varieties turned olive drab and did not soften (some things don’t). Serve as a beautiful bed for seafood, poultry, or a medley of small, buttery root vegetables.