Kale

A member of the big cabbage family, kale is a mildly bitter, leafy green. Two main types are used. The most common variety comes in the form of loose, medium-green bunches of ruffled leaves. Lacinato kale, also known as dinosaur kale and cavolo nero (black cabbage), has smaller, narrower, crinkly dark blue-green leaves. Before cooking either type, discard the thick stems and the central ribs, as they are both tough. Cut the leaves into strips and sauté in olive oil and then steam in liquid until tender, or simply parboil for use in soups and braises.