Dinosaur Kale

[greenanimal]

I grabbed what's called "dinosaur kale" on accident while shopping yesterday.  Does anyone know how this tastes or cooks differently than regular kale?  Does anyone have any good recipes?

Mods: Dinosuar kale was not listed under vegetables in the archive.

Comments

[poledradog]

Wow, I've never heard of dinosaur kale. Wonder if the name would get my kids to eat it? Nah, probably not.

Sorry, nothing useful to add, really. I am amused at the combination of "dinosaur kale" and your user name. :)

[supercarrot]

greens are under "greens" i know, i know. what a weird set-up. i've been thinking of editing them to be vegetables-greens-[etc] but i've never gotten around to it, and i don't know if it needs to be changed.

http://community.livejournal.com/vegancooking/tag/greens-kale

(another great tip is to hit ctrl-f [while you're at the memories or tags page or even on the main page since the tags are along the side] and then you can type in what you're looking for, and it'll find it for you if it's there)

[greenanimal]

Thanks

[cheerjess]

I think it's a little tougher than most kale, maybe? Anyway, it's really tasty. I love kale cooked with a ton of crushed garlic in a bit of olive & sesame oil and red pepper flakes. I add lemon juice or braggs/soy sauce to it as well.

[subpolka]

It's a little sweeter than regular kale, but still cooks up about the same.

I'll second the cooked-with-crushed-garlic-and-red-pepper recommendation and add that it's also good with some cannellini beans, onions, garlic and sage. Mmm.

[poledradog]

Mmmm...I usually cop out and do the garlic/red pepper thing for greens (not that that's bad, I just could use some variety). This sounds really good (and equally easy)...I will definitely try this during the upcoming "ubundant greens season" my CSA is sure to go through.

[bronnyelsp]

Sage, you say? ;O)

[weizenwind]

The nice thing about dinosaur kale (aka lacinto kale) is that it's much more flat that most types, making it easier to cut into ribbons. This is good for certain presentations when cooking it and also nice to add raw to salads without overwhelming people's mouths with big, ruffly chunks of rawness.