Kale

Planning to grow kale for the first time, but need some recommendations as to what sort to grow as I know there are various sorts.
I don't want to grow the sort that look like a feather boa (sorry cannot think of anything else better descriptive, but very tight a curly) as I don't like the textureand they are not right somehow for the recipes I want to use it for. I'd prefer the flatter sort that you sometimes see in the supermarket which are a bit more like spring cabbage in looks and colour.
Can anyone help?

Thanks
GG

 

I like dog's tongue kale or black Tuscany (Nero di Toscana). Sounds revolting but looks quite attractive as it grows and more cookable than the regular curly kale which I find a bit tough and intimidating. The N de T stir fries well if shredded, or cut out the central vein and sauté.

 

Thanks @Madahhlia I will look into it. Has anyone grown Pentland Brig which I'm thinking from photos might fit the texture bill for me?

Ta
GG

 

I have a couple kinds of Kale growing, curly, some blueish Italian, and Siberian. The chickens got into the garden and decimated them so had to plant all over. Very annoying - the three baddest hens finally got their wings clipped too. All kale is good though - and any scruffy parts go well in the juicer.

Collards are my favorite green of all. It also dehydrates really well - for addition to soups, I keep a jar of it dried for that. I never tried drying kale because the leaves are more delicate than collards, but may give it a shot.

 

I think I'd like to breed a new variety and call it J.J.

 

J.J.?

 

It's an old hippy joke!

 

I have been around hippies - even to National rainbow gatherings when I lived in a school bus - tell me the JJ story.

 

I'll let you know After Midnight!