Thank you! It reminds me of the dinosaur kale I have in my garden now. Also able to pick leaves as you need them, and overwinters here well (BC, Canada). I’ll do some more looking into it!
Edit: I like to use this in place of spinach, in lasagnas, soups, salads. Nettles are another favourite. I forage in the spring, steam them to get rid of the sting, and then freeze them in balls. Then I just add a ball to soups or whatever when I need. Also can save the steaming water for stocks.
I’ve read about this variety before. It never got that much traction in my country because we developed our own varieties over the centuries. I think we have over 50 defined varietied of kale here.
Yes, we love our kale.
The other I shared is the main ingredient for our most traditional soup - caldo verde - because it’s fibrous but sweet and chewy when boilef. It’s a general purpose kale nonetheless.
For other dishes we have broad leaf varieties, sweeter and with thick stalks. Essentially we made our best to cram into one (several) plant a green leafy part and a soft, tuber like, part.
Translate the articlr, please.
Thank you! It reminds me of the dinosaur kale I have in my garden now. Also able to pick leaves as you need them, and overwinters here well (BC, Canada). I’ll do some more looking into it!
Can you give a link for that variety? Just the name is enough to get me curious.
Its real name is Lacinato kale, it’s my favourite!
https://en.wikipedia.org/wiki/Lacinato_kale
Edit: I like to use this in place of spinach, in lasagnas, soups, salads. Nettles are another favourite. I forage in the spring, steam them to get rid of the sting, and then freeze them in balls. Then I just add a ball to soups or whatever when I need. Also can save the steaming water for stocks.
Cavolo nero!
I’ve read about this variety before. It never got that much traction in my country because we developed our own varieties over the centuries. I think we have over 50 defined varietied of kale here.
Yes, we love our kale.
The other I shared is the main ingredient for our most traditional soup - caldo verde - because it’s fibrous but sweet and chewy when boilef. It’s a general purpose kale nonetheless.
For other dishes we have broad leaf varieties, sweeter and with thick stalks. Essentially we made our best to cram into one (several) plant a green leafy part and a soft, tuber like, part.