My main problem with kale is its implacable fibrousness, which no amount of cooking seems to get rid of.
I actually don’t dislike Tuscan kale, aka dinosaur kale or lacinato kale in English, known in Italy as cavolo nero, literally “black cabbage” due to its dark green color.
I’ve had alligator in Florida, live lobster sashimi and rattlesnake in New York, fried lamb’s brains and pasta with calf’s intestines in Rome, fermented cassava balls in Nigeria, durian fruit and duck embryo in The Phillippines, ant larvae soup in Cambodia, sea cucumber in Hong Kong, boiled chicken feet and pan-roasted leafcutter ants in Colombia, grilled cow heart in Peru, curried rat in Guyana, grasshopper tacos in Mexico, frogs, snails and horse meat steak in Paris… But I draw the line at kale. There are very few things I won’t eat or at least try. Generally speaking I’m not a picky eater.
