Kale. It's true. Never ate it until last night. Oh I've been around the
block and had spinach, collards, nettle, every lettuce known to mankind,
grape leaves, celery leaves you name it. But never kale.

So I decided to go crazy since they actually had kale in my local produce
deprived market. I could not believe my eyes. You only live once I
thought. So I chose Mama SFs sausage soup recipe. I made it just like the
recipe posted but used kale instead of spinach and since I had organic
chicken stock on hand I used that. Used my big 11 cup Cuisinart to
perfectly chop the kale after removing the stems. Total prep time 10
minutes. Total cook time 40 minutes. Cool down 10 minutes. On the table
after 1 hour. I chose crushed Cento San Marzano tomatoes in a can and boy
did they add a lot of flavor and were worth the extra cost.

The soup was quite tasty, spicy, rich and delicious. I am glad I chose kale
because it had a nice mouth feel. Yielding yet firm. And after 1 hour I
have this delightful buzz on my gums. My teeth feel like I just brushed
them. I expect to find the soup even better tomorrow of course. You need
to use a really spicey sausage or add a lot of red pepper to make it all
work. Pepper is key.

It's a keeper. I will make it often.

"Paul M. Cook" > wrote in message
...
> Kale. It's true. Never ate it until last night. Oh I've been around the
> block and had spinach, collards, nettle, every lettuce known to mankind,
> grape leaves, celery leaves you name it. But never kale.
>
> So I decided to go crazy since they actually had kale in my local produce
> deprived market. I could not believe my eyes. You only live once I
> thought. So I chose Mama SFs sausage soup recipe. I made it just like
> the recipe posted but used kale instead of spinach and since I had organic
> chicken stock on hand I used that. Used my big 11 cup Cuisinart to
> perfectly chop the kale after removing the stems. Total prep time 10
> minutes. Total cook time 40 minutes. Cool down 10 minutes. On the table
> after 1 hour. I chose crushed Cento San Marzano tomatoes in a can and boy
> did they add a lot of flavor and were worth the extra cost.
>
> The soup was quite tasty, spicy, rich and delicious. I am glad I chose
> kale because it had a nice mouth feel. Yielding yet firm. And after 1
> hour I have this delightful buzz on my gums. My teeth feel like I just
> brushed them. I expect to find the soup even better tomorrow of course.
> You need to use a really spicey sausage or add a lot of red pepper to make
> it all work. Pepper is key.
>
> It's a keeper. I will make it often.

I don't think I had kale until I was an adult. My mother, having grown up
on a farm had to eat plenty of vegetables that she did not like. And if she
did not like them, we did not get them. I do not think I have seen kale on
a restaurant menu unless it was in a soup or at a raw, vegan type place.

I did get some in my CSA boxes when I did get those. It's not something I
would want to eat on its own. I did mince/chop some up and mix it into a
salad or soup and it was fine like that. I did do Jacques Pepin's recipe
for kale chips. I hated those. My husband and daughter loved them and I
couldn't make another batch fast enough for them! However, my husband is a
big chip lover. And although my daughter isn't necessarily a big chip lover
she will eat more kinds of chips than I will. I do like most plain tortilla
type chips. I like plain Fritos. Once in a while I like plain potato
chips. And on one occasion I had BBQ chips and liked them. Not sure why.
Have never liked them before or since. But any other kind of chips? I can
live without them.

On Sun, 16 Dec 2012 02:18:07 -0800, "Julie Bove"
> wrote:

> My mother, having grown up
> on a farm had to eat plenty of vegetables that she did not like. And if she
> did not like them, we did not get them.

That was my growing up situation too. Never ate kale, liver... a lot
of common things until I was an adult and made the choice to try them.
Most turned out to be fine by me that she passed, but I thought "where
have you been all my life" the first time I ate a pot roast.

--
Food is an important part of a balanced diet.

On Sun, 16 Dec 2012 02:05:03 -0800, "Paul M. Cook" >
wrote:

>Kale. It's true. Never ate it until last night. Oh I've been around the
>block and had spinach, collards, nettle, every lettuce known to mankind,
>grape leaves, celery leaves you name it. But never kale.
>
>So I decided to go crazy since they actually had kale in my local produce
>deprived market. I could not believe my eyes. You only live once I
>thought. So I chose Mama SFs sausage soup recipe. I made it just like the
>recipe posted but used kale instead of spinach and since I had organic
>chicken stock on hand I used that. Used my big 11 cup Cuisinart to
>perfectly chop the kale after removing the stems. Total prep time 10
>minutes. Total cook time 40 minutes. Cool down 10 minutes. On the table
>after 1 hour. I chose crushed Cento San Marzano tomatoes in a can and boy
>did they add a lot of flavor and were worth the extra cost.
>
>The soup was quite tasty, spicy, rich and delicious. I am glad I chose kale
>because it had a nice mouth feel. Yielding yet firm. And after 1 hour I
>have this delightful buzz on my gums. My teeth feel like I just brushed
>them. I expect to find the soup even better tomorrow of course. You need
>to use a really spicey sausage or add a lot of red pepper to make it all
>work. Pepper is key.
>
>It's a keeper. I will make it often.

Another convert
--
Politicians are like sperm.
One in a million turn out to be an actual human being.

On 12/16/2012 6:28 AM, Jeßus wrote:
> On Sun, 16 Dec 2012 02:05:03 -0800, "Paul M. Cook" >
> wrote:
>
>> Kale. It's true. Never ate it until last night. Oh I've been around the
>> block and had spinach, collards, nettle, every lettuce known to mankind,
>> grape leaves, celery leaves you name it. But never kale.
>>
>> So I decided to go crazy since they actually had kale in my local produce
>> deprived market. I could not believe my eyes. You only live once I
>> thought. So I chose Mama SFs sausage soup recipe. I made it just like the
>> recipe posted but used kale instead of spinach and since I had organic
>> chicken stock on hand I used that. Used my big 11 cup Cuisinart to
>> perfectly chop the kale after removing the stems. Total prep time 10
>> minutes. Total cook time 40 minutes. Cool down 10 minutes. On the table
>> after 1 hour. I chose crushed Cento San Marzano tomatoes in a can and boy
>> did they add a lot of flavor and were worth the extra cost.
>>
>> The soup was quite tasty, spicy, rich and delicious. I am glad I chose kale
>> because it had a nice mouth feel. Yielding yet firm. And after 1 hour I
>> have this delightful buzz on my gums. My teeth feel like I just brushed
>> them. I expect to find the soup even better tomorrow of course. You need
>> to use a really spicey sausage or add a lot of red pepper to make it all
>> work. Pepper is key.
>>
>> It's a keeper. I will make it often.
> Another convert
> --
> Politicians are like sperm.
> One in a million turn out to be an actual human being.
I too came to Kale late but I did not like the bitter stuff and will not
try again unless it turns up as a minor ingredient of soup.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sun, 16 Dec 2012 08:03:17 -0500, James Silverton
> wrote:

>On 12/16/2012 6:28 AM, Jeßus wrote:
>> On Sun, 16 Dec 2012 02:05:03 -0800, "Paul M. Cook" >
>> wrote:
>>
>>> Kale. It's true. Never ate it until last night. Oh I've been around the
>>> block and had spinach, collards, nettle, every lettuce known to mankind,
>>> grape leaves, celery leaves you name it. But never kale.
>>>
>>> So I decided to go crazy since they actually had kale in my local produce
>>> deprived market. I could not believe my eyes. You only live once I
>>> thought. So I chose Mama SFs sausage soup recipe. I made it just like the
>>> recipe posted but used kale instead of spinach and since I had organic
>>> chicken stock on hand I used that. Used my big 11 cup Cuisinart to
>>> perfectly chop the kale after removing the stems. Total prep time 10
>>> minutes. Total cook time 40 minutes. Cool down 10 minutes. On the table
>>> after 1 hour. I chose crushed Cento San Marzano tomatoes in a can and boy
>>> did they add a lot of flavor and were worth the extra cost.
>>>
>>> The soup was quite tasty, spicy, rich and delicious. I am glad I chose kale
>>> because it had a nice mouth feel. Yielding yet firm. And after 1 hour I
>>> have this delightful buzz on my gums. My teeth feel like I just brushed
>>> them. I expect to find the soup even better tomorrow of course. You need
>>> to use a really spicey sausage or add a lot of red pepper to make it all
>>> work. Pepper is key.
>>>
>>> It's a keeper. I will make it often.
>> Another convert
>
>I too came to Kale late but I did not like the bitter stuff and will not
>try again unless it turns up as a minor ingredient of soup.

I grow heaps of it and feed it to my poultry, and while I'm picking
some for them, I usually pick the tips or flowering heads and eat them
raw. That's how much I like kale

On 12/16/2012 3:27 PM, Jeßus wrote:
> On Sun, 16 Dec 2012 08:03:17 -0500, James Silverton
> > wrote:
>
>> On 12/16/2012 6:28 AM, Jeßus wrote:
>>> On Sun, 16 Dec 2012 02:05:03 -0800, "Paul M. Cook" >
>>> wrote:
>>>
>>>> Kale. It's true. Never ate it until last night. Oh I've been around the
>>>> block and had spinach, collards, nettle, every lettuce known to mankind,
>>>> grape leaves, celery leaves you name it. But never kale.
>>>>
>>> Another convert
>>
>> I too came to Kale late but I did not like the bitter stuff and will not
>> try again unless it turns up as a minor ingredient of soup.
>
> I grow heaps of it and feed it to my poultry, and while I'm picking
> some for them, I usually pick the tips or flowering heads and eat them
> raw. That's how much I like kale
>
I used to buy kale for my lovebird, Peaches. She loved the stuff. I
think I will be trying it in some soup. Koko posted a recipe recently
that looks very tasty.

Jill

On Sunday, December 16, 2012 7:03:17 AM UTC-6, James Silverton wrote:
> On 12/16/2012 6:28 AM, Jeßus wrote:
>
> > On Sun, 16 Dec 2012 02:05:03 -0800, "Paul M. Cook" >
>
> > wrote:
>
> >
>
> >> Kale. It's true. Never ate it until last night. Oh I've been around the
>
> >> block and had spinach, collards, nettle, every lettuce known to mankind,
>
> >> grape leaves, celery leaves you name it. But never kale.
>
> >>
>
> >> So I decided to go crazy since they actually had kale in my local produce
>
> >> deprived market. I could not believe my eyes. You only live once I
>
> >> thought. So I chose Mama SFs sausage soup recipe. I made it just like the
>
> >> recipe posted but used kale instead of spinach and since I had organic
>
> >> chicken stock on hand I used that. Used my big 11 cup Cuisinart to
>
> >> perfectly chop the kale after removing the stems. Total prep time 10
>
> >> minutes. Total cook time 40 minutes. Cool down 10 minutes. On the table
>
> >> after 1 hour. I chose crushed Cento San Marzano tomatoes in a can and boy
>
> >> did they add a lot of flavor and were worth the extra cost.
>
> >>
>
> >> The soup was quite tasty, spicy, rich and delicious. I am glad I chose kale
>
> >> because it had a nice mouth feel. Yielding yet firm. And after 1 hour I
>
> >> have this delightful buzz on my gums. My teeth feel like I just brushed
>
> >> them. I expect to find the soup even better tomorrow of course. You need
>
> >> to use a really spicey sausage or add a lot of red pepper to make it all
>
> >> work. Pepper is key.
>
> >>
>
> >> It's a keeper. I will make it often.
>
> > Another convert
>
> > --
>
> > Politicians are like sperm.
>
> > One in a million turn out to be an actual human being.
>
> I too came to Kale late but I did not like the bitter stuff and will not
>
> try again unless it turns up as a minor ingredient of soup.
>
Kale:cabbage::leaf lettuce:iceberg. I would never eat kale. THose of you who enjoy the *Brassica oleracea*s are lucky. I detest them. If you like broccoli, Brussels sprouts, kale, etc. you should eat lots of them. On the nights that I work, my wife and son often eat broccoli.
>
> --
>
> Jim Silverton (Potomac, MD)
>
--Bryan

On 16/12/2012 8:03 AM, James Silverton wrote:

>> One in a million turn out to be an actual human being.
> I too came to Kale late but I did not like the bitter stuff and will not
> try again unless it turns up as a minor ingredient of soup.
>


Like me and Swiss Chard. I had that for the first time a year or two
ago... and not again since.

"Dave Smith" > wrote in message
...
> On 16/12/2012 8:03 AM, James Silverton wrote:
>
>>> One in a million turn out to be an actual human being.
>> I too came to Kale late but I did not like the bitter stuff and will not
>> try again unless it turns up as a minor ingredient of soup.
>>
>
>
> Like me and Swiss Chard. I had that for the first time a year or two
> ago... and not again since.

How did you have it Dave?

I love Silver Beet (Swiss Chard in your lingo) and eat ti in lots of
different ways. My favourite version is in cheese triangles - fetta, white
sauce sweated silver beets in phyllo pastry. A pinch of nutmeg is, IMO, one
of those vital ingredients in Silver Beet.

On 18/12/2012 8:27 AM, Farm1 wrote:
> "Dave Smith" > wrote in message
> ...
>> On 16/12/2012 8:03 AM, James Silverton wrote:
>>
>>>> One in a million turn out to be an actual human being.
>>> I too came to Kale late but I did not like the bitter stuff and will not
>>> try again unless it turns up as a minor ingredient of soup.
>>>
>>
>>
>> Like me and Swiss Chard. I had that for the first time a year or two
>> ago... and not again since.
>
> How did you have it Dave?
>
> I love Silver Beet (Swiss Chard in your lingo) and eat ti in lots of
> different ways. My favourite version is in cheese triangles - fetta, white
> sauce sweated silver beets in phyllo pastry. A pinch of nutmeg is, IMO, one
> of those vital ingredients in Silver Beet.
>
>

It was plain, boiled chard. Not enough positive there to bother with any
other additives. Maybe some time someone will serve it to me and I will
be impressed enough to get the recipe and try.

On 12/17/2012 10:03 AM, Dave Smith wrote:
> On 16/12/2012 8:03 AM, James Silverton wrote:
>
>>> One in a million turn out to be an actual human being.
>> I too came to Kale late but I did not like the bitter stuff and will not
>> try again unless it turns up as a minor ingredient of soup.
>>
>
>
> Like me and Swiss Chard. I had that for the first time a year or two
> ago... and not again since.

Funny you say that, because I did the same thing. I liked it well
enough so I'm not sure why I haven't cooked it again. I'll look for it
in season, which I don't know but will look up.

Paul M. Cook wrote:
> Kale. It's true. Never ate it until last night. Oh I've been around the
> block and had spinach, collards, nettle, every lettuce known to mankind,
> grape leaves, celery leaves you name it. But never kale.
>
> So I decided to go crazy since they actually had kale in my local produce
> deprived market. I could not believe my eyes. You only live once I
> thought. So I chose Mama SFs sausage soup recipe. I made it just like the
> recipe posted but used kale instead of spinach and since I had organic
> chicken stock on hand I used that. Used my big 11 cup Cuisinart to
> perfectly chop the kale after removing the stems. Total prep time 10
> minutes. Total cook time 40 minutes. Cool down 10 minutes. On the table
> after 1 hour. I chose crushed Cento San Marzano tomatoes in a can and boy
> did they add a lot of flavor and were worth the extra cost.
>
> The soup was quite tasty, spicy, rich and delicious. I am glad I chose kale
> because it had a nice mouth feel. Yielding yet firm. And after 1 hour I
> have this delightful buzz on my gums. My teeth feel like I just brushed
> them. I expect to find the soup even better tomorrow of course. You need
> to use a really spicey sausage or add a lot of red pepper to make it all
> work. Pepper is key.
>
> It's a keeper. I will make it often.
>
>

I saw the title and thought you found a lost-and-forgotten fruitcake or
jar of green beans. :-)

Bob

On Sun, 16 Dec 2012 02:05:03 -0800, "Paul M. Cook" >
wrote:

> Kale. It's true. Never ate it until last night. Oh I've been around the
> block and had spinach, collards, nettle, every lettuce known to mankind,
> grape leaves, celery leaves you name it. But never kale.
>
> So I decided to go crazy since they actually had kale in my local produce
> deprived market. I could not believe my eyes. You only live once I
> thought. So I chose Mama SFs sausage soup recipe. I made it just like the
> recipe posted but used kale instead of spinach and since I had organic
> chicken stock on hand I used that. Used my big 11 cup Cuisinart to
> perfectly chop the kale after removing the stems. Total prep time 10
> minutes. Total cook time 40 minutes. Cool down 10 minutes. On the table
> after 1 hour. I chose crushed Cento San Marzano tomatoes in a can and boy
> did they add a lot of flavor and were worth the extra cost.
>
> The soup was quite tasty, spicy, rich and delicious. I am glad I chose kale
> because it had a nice mouth feel. Yielding yet firm. And after 1 hour I
> have this delightful buzz on my gums. My teeth feel like I just brushed
> them. I expect to find the soup even better tomorrow of course. You need
> to use a really spicey sausage or add a lot of red pepper to make it all
> work. Pepper is key.
>
> It's a keeper. I will make it often.
>
I'm glad you liked it Paul - and you're very welcome!

--
Food is an important part of a balanced diet.

Paul M. Cook wrote:
>
>Kale. It's true. Never ate it until last night.

You very likely ate kale all your life, you just didn't cook it...
kale is a common ingredient in many canned soups, restaurant dishes,
especially ethnic... and very often in salad bar tossed salads and
used as a garnish.

On 2012-12-16 10:05:03 +0000, Paul M. Cook said:

> Kale. It's true. Never ate it until last night. Oh I've been around
> the block and had spinach, collards, nettle, every lettuce known to
> mankind, grape leaves, celery leaves you name it. But never kale.
>
> So I decided to go crazy since they actually had kale in my local
> produce deprived market. I could not believe my eyes. You only live
> once I thought. So I chose Mama SFs sausage soup recipe. I made it
> just like the recipe posted but used kale instead of spinach and since
> I had organic chicken stock on hand I used that. Used my big 11 cup
> Cuisinart to perfectly chop the kale after removing the stems. Total
> prep time 10 minutes. Total cook time 40 minutes. Cool down 10
> minutes. On the table after 1 hour. I chose crushed Cento San Marzano
> tomatoes in a can and boy did they add a lot of flavor and were worth
> the extra cost.
>
> The soup was quite tasty, spicy, rich and delicious. I am glad I chose
> kale because it had a nice mouth feel. Yielding yet firm. And after 1
> hour I have this delightful buzz on my gums. My teeth feel like I just
> brushed them. I expect to find the soup even better tomorrow of
> course. You need to use a really spicey sausage or add a lot of red
> pepper to make it all work. Pepper is key.
>
> It's a keeper. I will make it often.

Drink plenty of water, it's very high in oxylates. Having had a few
kidney stones in life I keep my eyes open.

"Paul M. Cook" > wrote in message
...
> Kale. It's true. Never ate it until last night.

My father is 92 and he has never eaten a mushroom! Nor has he tried
marmalade!
Graham

"graham" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>> Kale. It's true. Never ate it until last night.
>
> My father is 92 and he has never eaten a mushroom! Nor has he tried
> marmalade!

Is there a reason why he's not tried these things?

"Farm1" > wrote in message
...
> "graham" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>> Kale. It's true. Never ate it until last night.
>>
>> My father is 92 and he has never eaten a mushroom! Nor has he tried
>> marmalade!
>
> Is there a reason why he's not tried these things?
With mushrooms it probably started as fear (mushroom poisoning was not
unknown in his youth) and he has never been a fan of preserves. He (and Mum)
always fried things in lard but he converted to oil when he was 91! He's
very conservative in his tastes (no garlic!) but still eats the best of
everything in season.
Graham

"graham" > wrote in message
> "Farm1" > wrote in message
>> "graham" > wrote in message

>>> My father is 92 and he has never eaten a mushroom! Nor has he tried
>>> marmalade!
>>
>> Is there a reason why he's not tried these things?
> With mushrooms it probably started as fear (mushroom poisoning was not
> unknown in his youth)

And it's still not. Within the past year there were, IIRC, 5 deaths form
'mushrooms' here in Oz. Some Chinese immigrant workers harvested what they
thought they recognised as being 'safe' mushrooms and served them at a
dinner. Not safe at all.

and he has never been a fan of preserves. He (and Mum)
> always fried things in lard but he converted to oil when he was 91! He's
> very conservative in his tastes (no garlic!) but still eats the best of
> everything in season.

If he prefers fresh and seasonal to preserved then good for him. He's
probably eating better than at least half of the population if my inspection
of other people's shopping trolleys is any indication.

Farm1 wrote:

> > My father is 92 and he has never eaten a mushroom! Nor has he tried
> > marmalade!
>
> Is there a reason why he's not tried these things?

Either Gramps has been dead for 60 years or Graham has had a few too many
drinkies.

"George M. Middius" > wrote in message
> Farm1 wrote:
>
>> > My father is 92 and he has never eaten a mushroom! Nor has he tried
>> > marmalade!
>>
>> Is there a reason why he's not tried these things?
>
> Either Gramps has been dead for 60 years or Graham has had a few too many
> drinkies.

Tsk, tsk George. Given that he says that his father is 92 (use of the
present tense) I'm suspecting it's more a case of you having an attack of
SOL today.

Farm1 wrote:

> >> > My father is 92 and he has never eaten a mushroom! Nor has he tried
> >> > marmalade!
> >>
> >> Is there a reason why he's not tried these things?
> >
> > Either Gramps has been dead for 60 years or Graham has had a few too many
> > drinkies.
>
> Tsk, tsk George. Given that he says that his father is 92 (use of the
> present tense) I'm suspecting it's more a case of you having an attack of
> SOL today.

Hmmmm.... In the USA, "SOL" stands for something that doesn't fit in your
sentence. You've committed an Alienation Diction Error. In the future,
please be considerate enough to include Ozzian meanings for terms that
First-Worlders don't know.

On 16/12/2012 5:05 AM, Paul M. Cook wrote:
> Kale. It's true. Never ate it until last night. Oh I've been around the
> block and had spinach, collards, nettle, every lettuce known to mankind,
> grape leaves, celery leaves you name it. But never kale.



Welcome to the club. I have a few years on you and I have never had it.

>

In article >, says...
>
> Kale. It's true. Never ate it until last night. Oh I've been around the
> block and had spinach, collards, nettle, every lettuce known to mankind,
> grape leaves, celery leaves you name it. But never kale.
>
> So I decided to go crazy since they actually had kale in my local produce
> deprived market. I could not believe my eyes. You only live once I
> thought. So I chose Mama SFs sausage soup recipe. I made it just like the
> recipe posted but used kale instead of spinach and since I had organic
> chicken stock on hand I used that. Used my big 11 cup Cuisinart to
> perfectly chop the kale after removing the stems. Total prep time 10
> minutes. Total cook time 40 minutes. Cool down 10 minutes. On the table
> after 1 hour. I chose crushed Cento San Marzano tomatoes in a can and boy
> did they add a lot of flavor and were worth the extra cost.
>
> The soup was quite tasty, spicy, rich and delicious. I am glad I chose kale
> because it had a nice mouth feel. Yielding yet firm. And after 1 hour I
> have this delightful buzz on my gums. My teeth feel like I just brushed
> them. I expect to find the soup even better tomorrow of course. You need
> to use a really spicey sausage or add a lot of red pepper to make it all
> work. Pepper is key.
>
> It's a keeper. I will make it often.

Oh kale is an excellent filler green.

On Sun, 16 Dec 2012 14:07:10 GMT, "l not -l" > wrote:

>
>On 16-Dec-2012, "Paul M. Cook" > wrote:
>
>> Kale. It's true. Never ate it until last night. Oh I've been around
>> the
>> block and had spinach, collards, nettle, every lettuce known to
>> mankind,
>> grape leaves, celery leaves you name it. But never kale.
>>
>> So I decided to go crazy since they actually had kale in my local
>> produce
>> deprived market.
>What kind of kale; curly leaf or lacinato? We have both in our
>supermarkets but I have only had curly leaf; I suppose some day I will
>try lacinato simply out of curiosity.

Had to look up 'lacinato'. More commonly known around the world as
Tuscan kale... IMO it's the best variety of the lot, best taste and
texture.

The curly leaf variety produces better flowering heads though, and is
my 2nd favourite variety after Tuscan.

On Mon, 17 Dec 2012 07:31:39 +1100, Jeßus > wrote:

> Had to look up 'lacinato'. More commonly known around the world as
> Tuscan kale... IMO it's the best variety of the lot, best taste and
> texture.

It's commonly sold as "Dinosaur" kale on the West Coast of the USA.

--
Food is an important part of a balanced diet.

On Sun, 16 Dec 2012 12:50:02 -0800, sf > wrote:

>On Mon, 17 Dec 2012 07:31:39 +1100, Jeßus > wrote:
>
>> Had to look up 'lacinato'. More commonly known around the world as
>> Tuscan kale... IMO it's the best variety of the lot, best taste and
>> texture.
>
>It's commonly sold as "Dinosaur" kale on the West Coast of the USA.

Yeah, that's another one, seen seed packets here in Aus with that
name.

"sf" > wrote in message
news
> On Mon, 17 Dec 2012 07:31:39 +1100, Jeßus > wrote:
>
>> Had to look up 'lacinato'. More commonly known around the world as
>> Tuscan kale... IMO it's the best variety of the lot, best taste and
>> texture.
>
> It's commonly sold as "Dinosaur" kale on the West Coast of the USA.

That is such a good name for kale - it does have that Dinosaur skin look
about it (or at tleast the sort of skin that is on the plastic Dinosaurs
found in my Grandson's room).

On Mon, 17 Dec 2012 11:12:07 -0000, Janet > wrote:
snip
>>
> My favourite kale ! seeds are sold here as " cavolo de nero".
>
> Apart from great flavour and tenderness it's a handsome plant in the
>veg garden, with glaucous dark leaves.
>
> http://www.flickr.com/photos/sweden_otsi/2004665468/
>
> Janet UK

It is handsome. With all those nooks and crannies, is it hard to
clean -- is it buggy? You know, eggs and webs?
Janet US