Went to whole foods this weekend and picked up two kinds of kale, regular green and black lacinto. I have two recipes I am planning, both of which I will use kale when spinach is traditionally called for.
The first is sauteed kale with pine nuts and currants. The second is tofu saag. The question is, which kale do I use for which recipe? I've done some research and I'm leaning towards black for the saag, green for the sautee . . . any recommendations? I love the green but I've never tried the black before (but I've been on a huge chard kick recently and am a fan of robust leafy greens of all kinds . . .).