Kale – Lacinato (Tuscan, Dinosaur)

If you find that kale has a bit more of a bitter edge than you care for, try blanching it before using it in recipes. Put whole or chopped leaves in salted boiling water for about one minute, drain, rinse with cold water to cool off, and use your hands to squeeze as much water out of it as possible. This process will leech out much of the bitterness, as well as some of the vitamins. However, if it helps you eat more kale, that trade-off may well be worth it.