Kale is the soft green fluted leaf with the purple veins. The chard is the green spinachy leaf with the yellow stem.

Kale: A hearty green that can stand a lot of cooking, so its often found paired with beans and in soups. The stem can be tough, so cut the greens away from the stem, pull apart or coarsly chop and saute with oil and garlic, adding a little water to soften. Good as is, with a little lemon or vinegar. Or chop and add to pasta sauces, soups, etc.

Chard: Use like spinach. Rinse well. You can eat the stem. Wilt the greens is water or oil. They will cook quickly. Chard is wonderful in fritattas.