Lacinato or Dinosaur kale is typically very dark green and the leaves are shaped like large feathers with a very bumpy texture. They are easy to clean and chop and are a staple in my weekly Crazy Salad Base. After they soak in a large bowl of ice cold water, I remove much of the water by ripping the long leaves in half and placing them in my salad spinner. If I am not going to use them right away, I’ll wrap them in paper towel and then into a produce bag in the crisper drawer of the fridge. I do not remove the stem before stacking them up on top of one another on my cutting board and then finely chopping/shredding (goal: confetti size).