I’ve read about this variety before. It never got that much traction in my country because we developed our own varieties over the centuries. I think we have over 50 defined varietied of kale here.
Yes, we love our kale.
The other I shared is the main ingredient for our most traditional soup - caldo verde - because it’s fibrous but sweet and chewy when boilef. It’s a general purpose kale nonetheless.
For other dishes we have broad leaf varieties, sweeter and with thick stalks. Essentially we made our best to cram into one (several) plant a green leafy part and a soft, tuber like, part.
Oh yes please! Your absolute favourite soup would be a wonderful start.
Edit: Here is my favourite fish chowder. Let me know if you can’t open the link, can send a pdf too. I use bento flakes instead of clam juice, a half a packet is perfect.
Cavolo nero!
I’ve read about this variety before. It never got that much traction in my country because we developed our own varieties over the centuries. I think we have over 50 defined varietied of kale here.
Yes, we love our kale.
The other I shared is the main ingredient for our most traditional soup - caldo verde - because it’s fibrous but sweet and chewy when boilef. It’s a general purpose kale nonetheless.
For other dishes we have broad leaf varieties, sweeter and with thick stalks. Essentially we made our best to cram into one (several) plant a green leafy part and a soft, tuber like, part.
That soup looks delicious! And it’s one I can eat as I’m allergic to tomatoes. I’m going to try it this weekend :)
I love that yall have such an appreciation for kale, it doesn’t get as much love in North America. Yet another reason I’d like to visit!
Let me know if you want some recipes. We do not use tomato in soup, unless it is tomato soup, which we consider a foreign dish.
Oh yes please! Your absolute favourite soup would be a wonderful start.
Edit: Here is my favourite fish chowder. Let me know if you can’t open the link, can send a pdf too. I use bento flakes instead of clam juice, a half a packet is perfect.
https://cooking.nytimes.com/recipes/1023366-miso-fish-chowder?smid=ck-recipe-iOS-share
Okay. Let me write a couple down.
It’s much appreciated! No rush at all!
You mind if I DM you? I’d like to ask a few questions that do not need to be of public knowledge.
Sure, ask away