;) From the Los Angeles Times. "One mark of kale’s rock star status is the sheer number of varieties available. It wasn’t so long ago that you found just dark green curly kale. Then came the type variously called “Tuscan,” “lacinato” or “dinosaur.” Now you can even find kales beautifully colored in shades of lavender and purple. Grab bunches of it in both hands and squeeze. Then rub them together. And repeat. It’s almost like kneading bread dough. It won’t take very long — just a couple of minutes — but you’ll be amazed at the difference. That tough cellulose structure breaks down — wilts, actually — and those leaves that once seemed so coarse and fibrous turn silky. You can feel it happening. You can see it too — the leaves will darken and shrink to almost half their pre-massage volume.The flavor changes as well. That pronounced bitterness mellows... " A wonderful kale-based Caeser salad with elements of panzanella and fattoush. *NO* anchovies either! Enjoy!