What is it about kale? Some people love it, and others just back away from our market stall like the kale is going to jump out and grab them. Here you see Westlander kale, aka: curly kale. It’s great in soups and for making kale chips. Check out this Greens Gratin from Bon Appetit.
Here you can see the Lacinato kale aka: dinosaur kale or Tuscan kale. It is a slate-green lightly texture oblong leaf. We love these in a fresh salad with raspberries (or sliced peaches or pears), slivered almonds, and goat cheese, with a Balsamic vinaigrette. My best tip for eating raw kale is to let your shredded leaves macerate with the vinaigrette for an hour in the refrigerator, then assemble the salad and eat.