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    Recipes » Side Dish

    Lacinato Kale

    Published: Feb 24, 2020 · Modified: Feb 23, 2021 by Marissa Stevens · 17 Comments

    a bunch of lacinato kale on a white marble board

    Lacinato Kale is a popular vegetable, not just because of its impressive nutritional profile of vitamins and fiber, but because it's an incredibly versatile leafy green. When prepared properly, it's delicious cooked or raw, as an element in soups, and salads, and can even be baked until crispy for kale chips! 

    a bunch of lacinato kale on a white marble board

    But how much do you know about this wonder green? Here are some basics, a bit of history, and 10+ great recipes to try.

    Jump to:
    • What is lacinato kale?
    • What is the difference between kale and lacinato kale?
    • How to Buy:
    • How to Store:
    • How to Prepare:
    • Should you eat kale stems?
    • Can you eat lacinato kale raw?
    • How to Cook Lacinato Kale
    • Kale Salad Recipes
    • Kale Soup Recipes
    • More Kale Recipes
    • 💬 Comments

    What is lacinato kale?

    Lacinato kale is a dark blue-green, heirloom variety of Kale that has been enjoyed in Italy since the 18th century. It goes by many names: dinosaur kale (said to resemble what dinosaur skin may have looked like), Italian or Tuscan kale, and cavolo nero (which translates literally to 'black cabbage' in Italian, as it's a member of the cabbage family). 

    What is the difference between kale and lacinato kale?

    Lacinato kale is a cruciferous vegetable among many others (like Swiss chard, Brussels sprouts, broccoli, cauliflower, cabbage, and collards). Its flavorful leaves tend to be sweeter and more delicate than other kale varieties, like curly kale (the most common variety, pictured below), and Red Russian kale.

    leaves of curly kale

    How to Buy:

    When you buy Lacinato kale, look for dark blue-green leaves, without brown spots or wilted edges. The stem ends should look recently cut, not brown or dry. Smaller leaves, are more tender and their stems and ribs may need very little if any trimming.

    You'll find it it most grocery stores, but it will likely be fresher if you can find it at your local farmer's market.

    How to Store:

    Make sure that your Lacinato kale leaves are dry before transferring them to a zip-top plastic bag or grocery store produce bag. Store bunches in the crisper drawer of your refrigerator where they will stay fresh for 5-7 days.

    How to Prepare:

    It's important to wash Lacinato kale leaves well before cooking as grit tends to hide in the leaves many bumps and folds. For a small bunch, rinse both sides of each leaf under cold water.

    If you're washing a lot of kale at once, it's best to remove the stems and center ribs (optional - see below) and coarsely chop the leaves or cut them into ribbons and submerse in water. Slosh the kale leaves around to allow the grit to drift to the bottom of the bowl. Lift the kale out and transfer to a strainer. (Never pour the kale and the water used to rinse it directly into a strainer, as you'll end up pouring all the grit that's fallen to the bottom right over your clean kale!)

    Should you eat kale stems?

    Though kale stems and ribs are edible, but can be tough. They are typically removed by running a sharp knife along the stem and center rib to separate the leaf. (see video / image below for how to cut away the rib and stem). If the stems and center ribs are tender, they're often sweet and crunchy and can be finely cut into ribbons for use in salads and soups. (The center ribs on smaller leaves are often tender and can be left intact.)

    If you don't want to discard the stems, you can cook them separately from the leaves or add them to stocks that will be strained. To cook the stems, finely chop and cook along with other recipe base aromatics like onion and garlic, so that they are sautéed long enough to become tender. 

    Can you eat lacinato kale raw?

    Lacinato is a great choice for making kale salad. It's best to cut the leaves crosswise into thin ribbons or tear into bite size pieces. Then massage with a pinch of salt or fresh lemon juice to soften and season the leaves before dressing them and adding other ingredients. In the images below you'll see how the kale softens and turns a deeper shade of green when massaged.

    How to Cook Lacinato Kale

    The simplest way to cook trimmed, chopped lacinato kale is to cook and stir it along with minced fresh garlic in olive oil until tender and then season with salt. This makes a wonderful side dish to almost any preparation of meat, poultry, fish, or seafood. 

    Raw kale is also a great addition to many soups (it's a typical ingredient in the classic Tuscan soup: Ribollita). In as little as 5 minutes it will be tender enough to eat, yet holds its texture for long simmering times and reheating.

    Kale Salad Recipes

    kale and quinoa salad served in a white bowl
    Kale and Quinoa Salad
    Serve this warm or cold - it's delicious either way!
    Check out this recipe
    Kale Caesar Salad served on white plates
    Kale Caesar Salad
    A fresh take on Kale Caesar Salad! Thin and tender ribbons of Italian kale tossed with a simple, creamy dressing (that doesn't require a raw egg), shredded parmesan cheese and crunchy garlic and olive oil breadcrumbs instead of croutons. 
    Check out this recipe
    Kale and Brussels Sprouts Salad served in a white bowl
    Kale and Brussels Sprout Salad
    You'll want to use Italian kale, also called lacinato or dino kale for this as the leaves are more tender than other kale varieties. 
    Check out this recipe
    Kale Salad with Tomatoes Bacon and Preserved Lemon Dressing
    Use thick sliced bacon for this - you want it to have a solid presence in the salad. Adapted from this recipe in Bon Appétit magazine.
    Check out this recipe
    Cornbread Salad
    24 fresh sage leaves may sound like a lot, but, trust me, once they’re chopped and butter crisped you won’t mind. This recipe makes enough for four generous main course servings. 
    Check out this recipe
    Summer Farro Salad
    The ultimate feel-good salad loaded with crunchy, raw vegetables, kale, and pecans.
    Check out this recipe
    Warm Kale Salad with Almonds and Golden Raisins
    A warm and wonderful kale salad, full of sweet and savory flavors. (Skip the cheese for a vegan salad.)
    Check out this recipe
    Snow Pea and Kale Salad with Toasted Coconut and Lime
    Be sure to give your kale a quick salt massage - it makes a big difference in texture and flavor! Lightly adapted from this recipe in Bon Appétit magazine.
    Check out this recipe
    Kale Apple Salad served on white plates and photographed from the top.
    Kale Apple Salad with Apricot Dijon Vinaigrette
    Fall is the perfect time for brilliant green kale and crispy sweet-tart apples. Make their flavors sing by tossing them with a tangy apricot Dijon dressing, salty Pecorino and crunchy, buttery hazelnuts.
    Check out this recipe

    Kale Soup Recipes

    Ribollita served in a black bowl
    Ribollita Soup
    If you plan to serve this Tuscan ribollita in the traditional sense, over several days, only use the portion of toasted bread appropriate to the number of servings. Store the rest in an airtight container at room temperature to add to remaining soup.
    Check out this recipe
    caldo verde
    Caldo Verde
    Simply said, this Caldo Verde soup is spectacular. It’s a Portuguese classic for good reason.
    Check out this recipe
    Pasta_e_Fagioli being served from a ladle
    Pasta e Fagioli Soup
    A simple and authentic recipe for Pasta e Fagioli soup! One of my favorite Italian dishes. So easy to make with with sausage, beans, pasta, vegetables and a flavorful broth.
    Check out this recipe
    White Bean Sausage and Kale Soup served in a white bowl
    White Bean, Sausage and Kale Soup
    A hearty, deeply flavorful soup that's easy to make and serves a crowd!
    Check out this recipe
    Roasted Vegetable Minestrone
    Roasted Vegetable Minestrone Soup
    You can use broth or water for the liquid in this soup - or even the juice from cooked beans if you've saved it.
    Check out this recipe

    More Kale Recipes

    Kale, Kohlrabi & Mint Stir Fry with Bacon and Fried Egg
    The ingredient mix is the key here, the quantity of each is up to you. I've listed the amounts I use to make dinner (or lunch) for two as a starting point - adjust them to make it your own.
    Check out this recipe
    Crispy-Chicken-Thighs-with-Kale-and-Bacon on white plates
    Crispy Chicken Thighs with Garlicky Kale
    You can have this whole meal on your table in about 45 minutes with just a few minutes of prep. It's huge on flavor and low on fuss!
    Check out this recipe
    Penne-with-Slow-Roasted-Tomatoes-Kale-and-Mozzarella in a white bowl
    Roasted Tomato Pasta with Kale and Mozzarella
    I've called for canned tomatoes, but Slow Roasted Tomatoes also work wonderfully in this recipe. 
    Check out this recipe
    Steamed Cod Over Greens with Meyer Lemon Gremolata
    If you want to skip the bacon, just use olive oil and a bit of smoked salt if you have some one hand. Feel free to double the recipe (or more) if you have more people to serve.
    Check out this recipe

    More Side Dishes

    • Roasted Green Beans and Potatoes
    • Garlic Butter Sauce
    • Green Beans and Mushrooms
    • Sweet Potato Hash Browns

    Reader Interactions

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      Recipe Rating




    1. Carol says

      March 04, 2022 at 5:45 am

      I ran across Lacinato Kale in my area and I love it! I use it in my smoothies, salads and egg white omelets. I have even sauteed it with shallots, grape tomatoes, sweet basil, mushrooms and garlic in avocado oil. A very tasty side dish.

      Reply
    2. Ben @ Havocinthekitchen says

      February 26, 2020 at 6:04 am

      How interesting! I’ve never heard of lacinato kale. In fact, I am not a huge fan of regular curly kale (It tastes too cabbage-y to my liking), but according to your description, I should like it more thanks to a sweeter and more delicate flavour. Needless to say, it has a gorgeous vibrant colour. Hopefully, I can get my hands on it on and use it in a recipe!

      Reply
      • Marissa Stevens says

        February 29, 2020 at 11:24 am

        I hope you can find it, Ben! It really is as delicious as it is versatile!

        Reply
    3. Leanne says

      February 25, 2020 at 9:08 am

      We can get curly kale and red kale around here, but I don't often see dinosaur kale. Hopefully I can find it and give kale chips a try!

      Reply
      • Marissa Stevens says

        February 25, 2020 at 4:37 pm

        I hope you can find it, Leanne! 🙂

        Reply
    4. Dawn - Girl Heart Food says

      February 25, 2020 at 8:29 am

      I love all types of kale and this one is extra hearty! Love all the tips and, of course, the recipes! Now, off to get some kale 😉

      Reply
      • Marissa Stevens says

        February 25, 2020 at 4:37 pm

        Yay! Thanks, Dawn.

        Reply
    5. David @ Spiced says

      February 25, 2020 at 4:37 am

      This timing is perfect, Marissa! I was actually just looking up the differences in kale varieties the other day - you nailed it! I just need to keep this post up when I'm shopping and prepping that kale now. 🙂

      Reply
      • Marissa Stevens says

        February 25, 2020 at 8:16 am

        I'm so happy to hear that, David!

        Reply
    6. Samantha says

      February 24, 2020 at 10:02 pm

      This is more informative post MARISSA....and Lacinato kale is my one favorite variety as well.. Thanks for sharing....!

      Reply
      • Marissa Stevens says

        February 25, 2020 at 8:16 am

        My pleasure! 🙂

        Reply
    7. Katherine | Love In My Oven says

      February 24, 2020 at 7:19 pm

      I really need to pay attention to the kale in my supermarket, so I can try this kind. I really want to make kale chips with it! Thank you for such an informative post, Marissa!! Kale is so wonderful!

      Reply
      • Marissa Stevens says

        February 25, 2020 at 8:16 am

        It really is a wonder green! 🙂 Thanks, Katherine!

        Reply
    8. Valentina says

      February 24, 2020 at 4:50 pm

      Lacinato is my favorite kale variety. I love the flat leaves. This is such an informative post to have on file. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        February 25, 2020 at 8:17 am

        So good! 🙂 Thank you, Valentina!

        Reply
    9. angiesrecipes says

      February 24, 2020 at 11:07 am

      I haven't seen lacinato kale here...so pretty! You have some great kale recipes, Marissa.

      Reply
      • Marissa Stevens says

        February 25, 2020 at 8:18 am

        Thank you, Angie!

        Reply

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