Lacinato kale

Lacinato Kale (also known as Tuscan Kale, Dinosaur Kale, Black Kale, or Cavolo Nero) is a variety of kale with a long history in Italian cuisine, especially that of Tuscany. It is a member of the Brassica oleracea species, which includes other leafy green vegetables such as cabbage, broccoli, and Brussels sprouts.

Description

Lacinato kale is characterized by its dark blue-green leaves which have an embossed texture; they are also long and narrow, a feature that has earned it the nickname "dinosaur kale". The leaves are typically 2-4 inches wide and can grow up to 10-18 inches long. The plant itself can reach heights of 2-3 feet.

Cultivation

Lacinato kale is a biennial plant that is grown as an annual plant for its edible leaves. The plant prefers a sunny location, but it can tolerate partial shade. It is a cold-hardy vegetable, which means it can survive in temperatures as low as -15 degrees Celsius (5 degrees Fahrenheit). In fact, a touch of frost can actually improve the flavor of lacinato kale, making it sweeter.

Culinary Uses

In the kitchen, lacinato kale is a versatile ingredient. It can be used in a variety of dishes, including salads, soups, and stews. It can also be sautéed, roasted, or used in smoothies. In Italian cuisine, it is a key ingredient in the traditional Tuscan soup known as ribollita.

Nutritional Value

Lacinato kale is highly nutritious. It is a rich source of vitamin K, vitamin A, and vitamin C. It also provides calcium, iron, fiber, and antioxidants. Regular consumption of lacinato kale can contribute to overall health and help prevent certain diseases, such as heart disease and cancer.

See Also

• Kale
• Leaf vegetable
• Italian cuisine