Kale, Lacinato
Lacinato Kale is a dark green leafy vegetable. Popular in Italian food, it's also called Tuscan kale or cavolo nero. It is a member of the cabbage family, but of the leafy variety, with long, palm-like fronds that can grow up to 3 feet long. Dinosaur Kale Description
Lacinato Kale is the sweetest kale variety with delicate, nutty notes. When cooked, it becomes robust with an earthy flavor. Lacinato Kale Flavor
Kale is a great source of Vitamins K, A, C, and B6. It also contains Folate, Fiber, and Manganese. Kale Nutrition
Despite their tough and fibrous texture, kale stems are edible if cooked. You can add stems to stir fry, soups, or use to make vegetable stock. Kale has hearty leaves that withstand all types of cooking: boiling, braising, steaming, microwaving, and stir-frying. Kale can also be served raw, but the texture may be difficult to chew. Kale Cooking
Recipes:
https://www.hsph.harvard.edu/nutritionsource/kale-with-caramelized-onions/
https://www.hsph.harvard.edu/nutritionsource/garlic-braised-greens/
https://www.hsph.harvard.edu/nutritionsource/white-bean-and-kale-hummus/
Recipe: Creamy Ricotta & Lacinato Kale Strata with Apple & Endive Salad - Blue Apron