Yesterday, at the Dupont Farmers Market, I was on a mission. I was in search of Lacinato kale, otherwise known as Tuscan kale, Cavalo Nero (black kale) or Dinosaur kale. I had recently become aware of this type of kale from reading a local food discussion board, Don Rockwell, and my culinary curiosity was piqued. I've cooked with kale before, mostly in soups. But this kale, Lacinato kale, was said to be more tender and sweeter, once kissed by frost.

Kale is part of the cabbage family. Its' color ranges from light green, to dark green (almost black) to violet and purple. It is a nutritional "super food" packed with anti-oxidents and is said to be an anti-inflammatory. Being a part of the "dark leafy green" family, it is also an excellent source of calcium.

Kale has sustained many civilizations due to it's hearty nature and ability to thrive in cold climates, even under snow. It is represented in many cultures,from being a staple in Portuguese kale soup (caldo verde) to Brazil's Feijoada to Ireland's Colcanon. In Scotland, kale has been so integral to the nation's diet that to be "off one's kale/kail" is to be too sick to eat.

Here's a vegetarian dish that is packed with flavor and nutrition. The slightly peppery kale is highlighted with sour and sweet notes, with a touch of heat in the background.

Braised Kale With Raisins

serves 4-6 as a side dish

Ingredients

1 T. olive oil

1 small onion, dices

3/4-1 lb. Lacinato kale, ribs removed and chiffonaded (cut into ribbons)

2 cups vegetable stock (or chicken stock)

pinch dried red pepper flakes

1 T. brown sugar

2 T. cider vinegar

1/2 cup golden raisins (or dried cranberries, currents or even cherries)

salt and pepper to taste

Directions

In a saute pan, heat olive oil over heat heat. Add onions and a pinch of salt. Saute until translucent, about 5 minutes. Add kale and stir to coat with onions and olive oil. Cook until wilted. Add vegetable stock, red pepper flakes, vinegar and raisins. Stir to incorporate. Bring to a simmer and cover. Simmer on low for 30 minutes, or until tender. The kale should retain a bit a chewiness however. Add salt and pepper to taste.