The second vegetable in my produce series is kale. You may have noticed quite a few kale recipes posted before. Again, like chard, I hadn't even heard of it as of a few years ago. But now I know better. Kale is super nutritious, and in my opinion, not too bad tasting either. If you've tried it before and weren't sold, I recommend two things: try some from a farmer's market and make sure you have a yummy recipe. That's where I can help.
With all plants, there are many varieties. I'm not an expert on all varieties kale. In my mind there are two kinds: curly and dark. Here's the curly specimen:
And here's the dark, flat specimen (though this bunch is not as dark as some. It can take on an almost purple hue.):
The dark variety is also known as cavolo nero or Tuscan kale.
Kale keeps its structure much more than other greens, unlike chard or spinach. Raw kale is a little bitter, but with the right seasonings, this is not a problem.
I don't have any new recipes to share with you containing kale, but look at this list already posted on my blog:
Pan-Toasted Kale with Balsamic Vinegar
Salads too good to be true:
Cooked and hidden in soups:
Two readers tried kale in this recipe and recommend it:
Fusilli with Chard and Sausage
Do you have favorite preparations for kale? Let me know if you try any of mine and like them.