Fresh local organically grown Lacinato kale, a dark blue-green Italian variety with long, narrow, deeply bumpy leaves, also known as dinosaur kale for its rough, reptilian texture. Lacinato is an heirloom variety long grown in Tuscany, where it's a traditional ingredient in ribollita and other hearty winter soups. Its leaves are more tender than curly kale and hold their texture well whether eaten raw or cooked, making it equally suited to massaged salads and long-simmered dishes. Strip the leaves from the tough center stem, then sauté with garlic, add to soups and stews, or massage raw with olive oil and lemon for a salad base. Pairs well with garlic, lemon, olive oil, and parmesan.