Started harvesting my large, wrinkled, bluish-black kale this weekend. I think however that one is supposed to wait for a frost. I was too impatient so I made an end of summer minestrone - fresh garden carrots, romano beans, onions, potatoes, kale and a bit of hot pepper in a fresh chicken stock. Hard to stop eating.
A second batch just sauteed in olive oil with garlic, hot pepper dressed with a bit of vinegar and shaved parm for crostini.
This kale has such a wonderful complex flavor. I've never had other varieties but might try them next year.
Do you have any recommendations regarding harvest and or use for kale or comparison between varieties ?