In message , Pam Moore
writes
On Sun, 3 Oct 2004 17:06:17 +0100, "Leslie"
wrote:

The Black Kale cooked properly and including the ribs is excellent. Try
steaming for ten miutes and then another in butter for about ten minutes "
heavenly "
Leslie
Thanks Leslie. The butter made a big difference to what I had steamed
at lunchtime!

Pam in Bristol

Pam - you might also try it raw (younger leaves best) or finely sliced
in stirfries. Either way it shouldn't develop that strong cabbagey
smell and taste. The young flower shoots are quite palatable too.
--
Max Wright
www.wys-systems.demon.co.uk/plotcrop