The Kale Before Time

 I have a top ten list of things I love. Two of these things include the word dino. One is the reptilian beast that roamed the earth billions of the years ago, and the other, a spectacular breed of heirloom kale popping up in every garden, menu and food glossy I have come across.

Lacinato kale, Tuscan kale, Dino kale--all are the same variety of a leafy vegetable identified by a deep blue-green hue and bulbous and bumpy texture (hence the name Dino kale).  I could eat it by the bushel.  Kale is the stepchild of the cabbage family and that's saying plenty when you have Brussels sprouts to count as a sibling. But of all the leafy delights, Dino kale is my favorite and it’s doing a whole lot of positive PR for a vegetable once reserved for garnish on the side of your hamburger and fries.

Aside from its hearty flavor, it’s also pleasing to look at. The color and texture of the kale makes me feel closer to the dinosaurs.  There is such beauty in its unusual appearance. These bumpy slender leaves are worthy of a bouquet. This kale is also quick and simple to prepare.  Try it in a quick sauté with olive oil, an insane amount of garlic, and lemon juice, or add it to a soup to create some heft. Lacinato kale: paving the way for dark green leafy vegetables everywhere!