"Kale saw a rise to fame in the early 2010's, turning the cruciferous vegetable from a green associated with new-age hippies and health nuts to one that is ubiquitously splashed across restaurant menus and recipe blogs. Most people are familiar with the lighter green, frilly-edged curly kale, or the darker, sturdy, flat-leafed lacinato kale, also known as dinosaur kale, both of which are commonly found in most grocery stores."
"Kale is part of the family that broccoli and cauliflower belong to, but you may be surprised to learn that there are at least 13 different type of kale, all of which have uniquely delicious qualities when properly prepared, especially when braised southern-style. If you've ever had the pleasure of eating southern collard greens, you'll know the dish is a far cry from a fibrous, difficult eating experience."
Kale became widely popular in the early 2010s and includes familiar varieties like curly and lacinato (dinosaur) kale alongside at least 13 distinct types. Many kale varieties respond well to prolonged braising, which softens tough fibers and yields a tender texture similar to southern collard greens. Remove thick stems and ribs before slicing and reserve stems for other uses. Stew the leaves in liquid for an extended time to break down fibers. Traditional southern preparations use ham hock or other smoked pork for fat, salt, and umami, along with aromatics such as onions and garlic. Begin with simple seasonings, for example red pepper flakes, to learn base flavors.
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