Lacinto kale

We've been getting this kind of kale for years from the Monterey Market in
Berkeley as well as the farmer's market. I've tried to grow it, even years
after trying other cole crops, and, in my garden, its roots are soon
attacked by larva that, I believe, come from the cabbage moth.

I usually cook it by sauteeing with garlic and olive oil. I find that it's
often quite bitter and adding tomatoes and some raisins give it a
wonderfully subtle sweetness. The tenderness also varies from batch to
batch.

Barbara - in Berkeley
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