Just talked with Blaine who enjoyed a kind of kale, that I grew last year -----Found an online description of the kind he likes, the lacinato or dinosaur kale ---
This Italian variety of kale was grown by Thomas Jefferson in his garden
at Monticello, according to Berkley Wellness. The dark blue-green,
slender, long leaves have none of the curls and frills common in kales.
Rather, the leaves are rumpled and puckered like savoy cabbage and
curled under along the entire margin, DeJohn says. The leaf texture also
looks a bit reptilian, so the coolest nickname for this kind of kale
goes to the dinosaur. Lacinato is used for Tuscan soups and stews, but
you could use it in salad too. Try Lacinato in our Kale and Cannellini Bean Soup recipe.
Ultimate Guide to Using Different Types of Kale
An ancient member of the Brassica family, kale is the sometimes spicy, others times a bit sweet, usually slightly bitter ancestor of broccoli, cauliflower, cabbage, Brussels sprouts, and kohlrabi. “Kale has roots deep in the horticultural soul,” says Suzanne DeJohn in her report for the Gardening Association of America. The most common variety is deep green, but other kales are yellow-green, white, red, or purple, with either flat or ruffled leaves, according to Berkeley Wellness at University of California, Berkeley’s School of Public Health. The colored varieties — sometimes called salad Savoy — are most often grown for ornamental purposes, but they’re edible.https://www.chowhound.com/food-news/177634/ultimate-guide-to-using-different-types-of-kale/
