Lacinato kale

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Lacinato kale

Lacinato kale, also known as dinosaur kale, Tuscan kale, Italian kale, or black kale, is a variety of kale (Brassica oleracea). It is distinguished by its long, dark blue-green leaves with an embossed texture, which resemble the skin of a dinosaur, hence the name "dinosaur kale."

History

Lacinato kale has been grown in Italy for centuries and is a traditional ingredient in many Italian dishes, particularly in the region of Tuscany. It is a key component of the famous Tuscan soup, ribollita.

Description

The plant grows to a height of about 2 to 3 feet and has a central stem from which the leaves grow. The leaves are typically 2 to 3 inches wide and 10 to 18 inches long. Unlike other varieties of kale, Lacinato kale has a slightly sweeter and more delicate flavor, making it a popular choice for both raw and cooked dishes.

Cultivation

Lacinato kale is a hardy plant that can be grown in a variety of climates. It prefers well-drained soil and full sun but can tolerate partial shade. It is typically planted in the spring or fall and can be harvested throughout the growing season. The plant is relatively pest-resistant and can withstand frost, which can even enhance its flavor.

Nutritional Value

Lacinato kale is highly nutritious and is an excellent source of vitamins A, C, and K. It also contains significant amounts of calcium, iron, and antioxidants. The high fiber content of Lacinato kale makes it beneficial for digestive health.

Culinary Uses

Lacinato kale can be used in a variety of culinary applications. It can be eaten raw in salads, sautéed, steamed, or added to soups and stews. Its robust texture holds up well to cooking, and its slightly sweet flavor complements a wide range of ingredients.

Related Pages

• Kale
• Brassica oleracea
• Ribollita
• Tuscan cuisine
• Antioxidants
• Vitamins