Also known as “Dinosaur”, “Tuscan”, or “Italian”, Lacinato Kale features long bumpy, blistered dark blue/green leaves and is super tender! Locally grown using organic practices by Valley Flora Farm (Langlois), Ocean Air Farm (Ft. Dick, CA), and Norm Lehne Garden & Orchards (Roseburg), and coming to you from one of the three (see above), mainly based on the time of year.
You can cook kale many different ways and add it to all kinds of dishes, making it super easy to get more greens into your diet. And, unlike some other veggies, cooking kale actually increases some of its “superfood” power. Kale works in salads, too, provided it’s either “baby” kale, or it’s chopped up good.
To store: rinse, pat dry, trim any bad spots, and store in the bottom crisper drawer wrapped in paper towels.
Linda M Bozack –
We like to make kale chips when we get kale from Otterbees. Wash & tear kale into bite-sized pieces, then season and toss lightly with extra virgin olive oil. Spread on a baking pan and roast in the oven at about 300 degrees, for about 15 minutes. Check frequently during the roasting, and remove the crispy chips. Watch carefully — they quickly become overdone! This isn’t something we pop into the oven and leave for 15 minutes, as they do require constant oversight! Best when just on the crispy side.