Seed of the Month: Lacinato Kale

 Lacinato Kale 

(a.k.a. Dinasour or Tuscan Kale)

April:

New seed variety for 2013.

My favorite variety of kale—hands down! The leaves have a beautiful embossed texture and are gorgeous dark blue-green.  Lacinato has a nice upright habit and is easy to grow—especially in cool climates (it can tolerate a light frost).  Sweeter and more tender than most curley leaf kales.

Lacinato Kale is best when simply prepared—don’t try to cover the flavor!

Sautéed Lacinato Kale :

(as with all recipes the amounts are merely suggestions, add more or use less garlic or chili or kale)

•  2 cups washed and torn Lacinato kale leaves 
•  2 cloves of garlic (or more to taste)
•  ¼ tsp Chili Pepper flakes 
•  A nice quality Extra Virgin Olive Oil
•   Salt and pepper to taste

Method:

1. Put olive oil, garlic and chili pepper flakes into a skillet.  Heat the skillet over moderate heat.
2. When the garlic is fragrant add the kale and sauté gently until the kale is cooked to your liking.