dinosaur kale aka black or tuscan kale any thoughts?

Just_Scott

Anybody have recipes using kale?

I typically pan sear it with EEVO, salt and pepper to taste.

RM10003

Of the kales, I like it best for making kale chips--I feel like they turn out the crispiest.

Just_Scott

How do you make kale chips?

RM10003

http://www.middlebergnutrition.com/recipes/crispy-roasted-kale

HappyElizabeth

Many people use dinosaur kale as a wrap in place of bread. I realize that's not exactly what you're looking for, but many gluten free cookbooks recommend it for replacing bread or those tortilla-like wraps. I've not been brave enough to try it, but it always looks good in the cookbooks lol.

HollisGrant

Steamed kale for me with dry roasted/toasted sesame seeds. Yum. Only steam a minute or so to keep it from getting soggy.

Just_Scott

Happy Elizabeth--I would like to remove some of the bitterness if raw(not sure if I could do this and keep the leaf flexible). Maybe I could try searing for a minute then wrapping--love the seeds idea below you too. Thanks to both of you we'll be trying some new ideas tonight.

HappyElizabeth

Happy Elizabeth--I would like to remove some of the bitterness if raw(not sure if I could do this and keep the leaf flexible). Maybe I could try searing for a minute then wrapping--love the seeds idea below you too. Thanks to both of you we'll be trying some new ideas tonight.

The book I have recommends rubbing sea salt and lemon juice on the kale to make it "softer and more lettuce-like". Not sure if that would help bitterness, but they also state that "dinosaur kale is less bitter than regular kale."

Autazell

Dino Kale Salad
with Lemon Shallot Vinaigrette Makes 4servings~$6.96 ($1.74 per serving)

This extraordinary salad is made with that dark, dark green long leafed type of kale called variously: lacinato, Tuscan, dino, nero, or black kale. One can use other sorts of kale for this salad, but I don’t think the results are nearly as delicious.
This is one of Café Pasqual’s most popular salads. I love to serve this salad during the Holiday season as it features bright red shiny pomegranate seeds that sparkle against the dark green kale leaves. In summer substitute halved cherry tomatoes for the pomegranate.
Ingredients
4 cups Dino Kale – about 5 ounces or 12 leaves julienne, (cut in thin strips) 3 Tablespoons pomegranate seeds
1 Tablespoon toasted pine nuts
3/4 cups grated ricotta salata
1 1/2 Tablespoons freshly squeezed lemon juice
4 1/2 Tablespoons organic extra-virgin olive oil
Directions
1. Cut the kale in thin strips by laying 4 or 5 leaves atop each other and roll into a tight roll. Then with a sharp knife cut thin strips from tip to bottom into chiffonade.
2. In a dry skillet lightly toast the pine nuts and set aside to cool. Cut open the pomegranate and seed it until 3 table- spoons are freed.
3. With a wire whisk, blend the lemon and olive oil until well incorporated. 4. Toss all the ingredients together and toss with the vinaigrette.

Recipe courtesy of Katharine Kagel, Café Pasqual’s

Recipe copied and pasted from: http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http://localorganicmeals.com/downloads/recipes/LOMB-Recipe-DinoKaleSalad.pdf&ei=dZOzUevPM-SMyAGW6oGYCg&usg=AFQjCNHItUXG_UOhj2pB7LBSktsGXoQjTA&sig2=NDflab6scHyasmRq0wrhfA&bvm=bv.47534661,d.aWc

Delicious salad but I typically sub the cheese for a lower fat version and this makes way more dressing than I like, so dress to taste.

Just_Scott

graci