Dinosaur Kale. Black Palm Kale. Black Cabbage. Tuscan Lacinato Kale.
I call it OMG, this is so good for something so healthy.
I found this delicious recipe in a health magazine while on the treadmill, compliments of the good Dr. Andrew Weil. It appealed to me because it not only looked yummy, but because I had planted this same variety in my front bed in an expression of my edible landscape enthusiasm.
(Find the seed here.)
It's looking a little winter weary, but will perk up in no time as the days lengthen and the weather warms.
In the meantime, I used this beautiful kale from Whole Foods.
I heartily recommend it...it is simply DELICIOUS (even Husband, who is not always a fan of greens, scarfed it down in no time.)
To me, a complete meal with hot crusty bread and some red wine.
A hearty meal, heartedly recommended!
TUSCAN KALE SALAD
4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread