Not exact matches
Again, whatever you've
got around — I used a combo of mizuna,
curly kale, cavolo nero, baby spinach, rocket, and buttercrunch, as that's what we had in our garden.
If you can't
get lacinato
kale or the
curly kind is a bit cheaper, it really does work just as well as lacinato, so use whatever works for you.
In this recipe she's simply using
curly kale and olive oil, so you are
getting all of the benefits of
kale, without any hydrogenated oils or industrial grade salt.
I think the hardest thing to
get used to about
kale is the «
curly, krinklely» texture....
There was a profusion of
kale at the farmer's market this week and I grabbed 3 different bunches: Some Cavolo nero, a purple
curly type and the plain old green one I normally
get.
And as for
kale, well we
get along just fine if he isn't the tough,
curly type.
Not only that, you
get this great mix of textures from the warm, slightly soft sweet potatoes, the refreshing
curly kale leaves, the creamy dressing and the crunchy roasted pepitas.
I see the
curly kale that would surely
get both Big and Small into Harvard, if only they would eat it.