Lacinato kale is a variety of kale that is also known as Tuscan kale, dinosaur kale, or cavolo nero. It has long, dark green leaves that are tender and sweeter than other types of kale. It is a cool-season crop and is best harvested between fall and early spring. It has a high nutritional value and is an excellent source of vitamins A, C, B6 and K, calcium, and magnesium. The leaves can be eaten raw as part of a salad or can also be cooked and eaten as a side dish or in a variety of recipes.
What is Lacinato Kale?
Lacinato kale is an Italian variety of kale, also known as Tuscan kale, cavolo nero, black kale and dinosaur kale for its long, dark-green, dinosaur-skin texture. It is popular in Italian cuisine, and is used as an ingredient in soups, stews, salads, and other dishes. Lacinato kale is called so because its scientific name is “Brassica oleracea Laciniata”, which means “cut into ribbons”.
- High in antioxidants
- Low-calorie vegetable
- Rich in vitamin K, a nutrient for bone health
- Contains vitamin A, C, B6 and magnesium
- Remove the tough stems and discard
- Rinse the leaves thoroughly
- Pat leaves dry or use a salad spinner
- Optional: Let kale sit for about 30 minutes with a pinch of sea salt and lemon juice to soften it
- Store in an airtight container in the refrigerator to retain freshness
Lacinato kale is a delicious and nutritious vegetable that can be used in a variety of dishes. With its smooth texture and mild flavor, it is perfect for adding to soups, salads, stews, and more. It is packed with vitamins, minerals, antioxidants, and fiber, making it an excellent addition to any healthy diet.