Tried to add this and it came up invalid..

I was doing some entries for kale and found that black kale is also known as Lacinto kale or Tuscan kale.

Tee is right. The plant is here:

Kale (Brassica oleracea 'Lacinato')

I imported the photo for you.

A little more info:
http://en.wikipedia.org/wiki/L...

Interesting....I thought it was primarily ornamental but apparently it is considered to be delicious,,,,,

Looks like it. I decided to try it and bought some seeds (Cavolo Laciniato) from Seeds of Italy and I'm going to try it next year. The packet says it's very cold hardy and will survive until January in zones 5 and 6, overwinters in milder areas, and taste improves with frost.

It absolutely is delicious!

It's our family favorite. Whenever it's available, we choose this one first. IMHO, the best way to enjoy it is lightly steamed. It takes a lot of chewing when eaten raw.

I've started some seeds this fall, hoping that some will overwinter for a quick start next spring.

Good to know. I agree ... steamed kale is delish!

Baked Kale Chips

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Yum. I have been wanting to try these.

I do kale with other veggies on the grill; a lot of times the kale crisps, just like the chips do in the oven.

We are big kale chip fans! They are delicious.

I was thinking of starting a thread for the recipe but did a search first and this thread came up.

I do mine pretty much the same way except I heat the oven to 325°F and cook them for 20 min.

I like to use sea salt as the seasoning. We substitute them for potato chips ~ they are light and crisp and give you that little bit of salt fix.

*The grandkids love them too.

We use the coarse grind sea salt on ours too. I usually just make ours on the top rack of the gas grill while something else cooks below it. They pick up a bit of extra flavoring that way.