Lacinato kale has been grown in Tuscany for centuries, and is one of the traditional ingredients of minestrone and ribollita." The lacinato variety is sometimes called dinosaur kale because its bumpy leaves may resemble what dinosaur skin looked like, and perhaps because the unique appearance of the leaves is evocative of primordial flora.Because of its taste, "slightly bitter [and] earthy", it has been called "the darling of the culinary world".In Tuscan cuisine, lacinato kale is often used in ribollita (literally: "reboiled"), a thick, hearty soup made up of ingredients cooked for a meal the day before. .
All About Lacinato Kale & 18 Recipes to Enjoy It!
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!What is lacinato kale?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.It's important to wash Lacinato kale leaves well before cooking as grit tends to hide in the leaves many bumps and folds.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.(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.Lacinato is a great choice for making kale salad.How to Cook Lacinato Kale.Raw kale is also a great addition to many soups (it's a typical ingredient in the classic Tuscan soup: Ribollita).Kale Salad Recipes.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.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.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.This recipe makes enough for four generous main course servings.Kale Soup Recipes.More Kale Recipes. .
What Is Dinosaur Kale?
It's also sweeter and less bitter than other types of kale and packed with healthy nutrients.An incredibly hearty cooking green, the dark, almost blue-green or even black-green leaves are ruffled and, just like other varieties of kale, have distinct ribs.This type of kale is easy to prepare because both the leaf and rib can be eaten, either raw or cooked.You will want to wash it well, and blanching will remove some of the bitter taste.How to Cook With Dinosaur Kale.This type of kale is particularly well suited to braising in a bit of broth.If you find that kale has a bit more of a bitter edge than you care for, try blanching it before using it in recipes.This green can be used just like any other kale.Look at the leaves carefully; you want very dark blue-green or black-green leaves with no brown or wilted bits.Choose leaves that are less than 18 inches long, because they get tougher and have a sharper flavor the longer they grow.If you want to cook it whole, choose kale with thinner stems for more even cooking.Before doing so, blanch the kale after removing the ribs and cutting the leaves into strips, then drain and squeeze all the water out.Place it in plastic freezer bags and remove as much air as possible. .
How to Grow Lacinato (Dinosaur) Kale
Also known to the Italians as cavolo nero, which means “black cabbage,” dinosaur kale is an heirloom cultivar so beloved that it has also been used as a parent to create new varieties.Like all varieties of kale, Lacinato is a brassica, or member of the mustard or Brassicaceae family, with many edible relatives including broccoli, daikon, and bok choy.It has long, strap-shaped foliage that is dark blue-green in color, and it is frequently called “dinosaur kale” because of the bumpy, savoyed texture of its leaves, reminiscent of reptile skin.Compared to some of the curlier varieties, Lacinato is extremely easy to clean and inspect for pests before preparing it for cooking – thus winning its special place in my heart, and in my garden.Like other cultivars of this leafy green, Lacinato is considered a highly nutritious superfood, whether you eat it raw or cooked.Lacinato should be grown in full or part sun, and in well-drained soil amended with organic matter such as compost.In my garden in arid northeast Utah, I water my crop every day during the hottest part of the summer to keep it happy.Cultivars to Select As I mentioned above, new crosses of Lacinato with other types of kale have been hybridized for home growers, and this category provides many delicious options.Plant ‘Lacinato’ and you’ll be growing part of agricultural history – this variety dates back to at least the 1700s and was grown in Thomas Jefferson’s garden at Monticello.You’ll find conventionally grown ‘Lacinato’ seeds in a variety of packet sizes at True Leaf Market.Aphids can be identified by looking closely at the undersides of leaves for telltale little green or gray spots, which on closer inspection have legs and are busy sucking nutrients out of your crop.Pest populations in my garden are also kept under control with the help of predatory insects like praying mantises, spiders, and wasps.I give them a welcoming home by avoiding the use of pesticides, and planting cosmos, dill, and cilantro nearby to provide habitat and forage for these beneficial insects.You can harvest cavolo nero when its leaves are small for baby greens, approximately 25-30 days after sowing.Or allow the foliage to mature and grow to full size and start harvesting about 60-80 days after you put your seeds in the soil.To make sure you pick your Lacinato properly and from the right part of the plant, you may want to take a gander at our helpful guide to harvesting kale.This will encourage your crop to keep producing more leafy greens, and will give your plants that palm tree appearance this brassica is known for.While this crop can be left to overwinter in many USDA Hardiness Zones, you can also preserve its long, nutritious leaves for eating over the winter months by freezing, dehydrating, or fermenting them.To prepare this vegetable for freezing by blanching it, first remove the stems and large midribs if you don’t like eating them, then chop the cleaned leaves into smaller strips.If you tend to run out of room for storing your garden’s bounty in your freezer like I do, a good backup plan is dehydration.Instead of dehydrating this leafy green plain, you could turn it into some tasty kale chips instead – there’s a recipe on our sister site, Foodal.Another good way to preserve extra garden produce like dinosaur kale is to transform it into probiotic-rich lacto-fermented pickles.I recommend approximately 1 tablespoon of sea salt for a pint jar, which will give you a 3 percent solution.Try to keep the veggies submerged in the solution while they are fermenting, you can use a pickle weight for this purpose, before putting the lid on.Or if there are small pieces of veggies in your jar that keep floating to the top, simply stir the surface of the brine daily to prevent mold from growing there.It’s also a good idea to put the jar on a plate to collect the overflowing brine that inevitably occurs when bacteria and yeasts become active.These will keep in the fridge nearly indefinitely, if you don’t contaminate them – with a utensil that has been in your mouth, for instance, – and as long as the veggies remain submerged in the brine.Lacinato can be used like any other type of kale, but, as I mentioned earlier, I find it much easier to prepare from the garden than other cultivars.And when you have this pesto at the ready, there’s no end of ways to use it – on toast, drizzled over a plate of homegrown tomatoes and fresh mozzarella cheese, or of course, on pasta.If that sounds tasty but you’re in the mood for something with a different flavor profile, why not try this recipe for spicy peanut kale with shoestring potato fries? .
'Lacinato' Italian Heirloom Kale
Lacinato has a fine, sweet, full flavor; never strong or overbearing.Sow seeds 2 inches apart in rows 12 to 18 inches apart.Sow again in late summer for another cold-hardy crop.Begin harvesting outer leaves when plants have 6 to 8 leaves. .
Organic Non-GMO Lacinato Kale
Babyleaf- Direct seeding: ~60seeds/ft in 2-4" bands; Full Size- 12-18”.Direct sow as soon as soil can be worked or start transplants 4 weeks before planting date.Plant baby leaf every 4-5 weeks for a continual harvest.Sow fall plantings two months before first expected frost for full size and up until frost for baby leaf.Harvest full size leaves when desired.Kale and collards are both very cold hardy, overwintering in most climates to some degree.Kale and collards do not usually suffer too much from pest damage, but they are subject to the same insect pests as cabbage, cauliflower, and broccoli.In general, kale and collards do not suffer much from disease. .
The Most Common Types of Kale, Explained
You should be familiar with the most commonly available types of kale, so the next time you're shopping for the stuff you'll know exactly which kind you should pick up for a given recipe.After stripping the leaves from those tough, fibrous stems, it’s great sautéed with a bit of garlic or slow-simmered in oil, and even roasted alongside proteins or other vegetables.The curly edges crisp up beautifully when exposed to the oven's dry heat, and they taste great when cooked in an almost-dry skillet.It's a little bit tough compared to other varieties, so if you're going to eat it raw, it needs to be gently massaged with a bit of salt and acid like lemon juice or vinegar; that said, when treated properly, it lends a delicate, feathery texture to salads, and those crinkly edges make for a dramatic presentation.It has a deeper color and is slightly thinner and more tender than curly kale, making it more versatile—it cooks more quickly and requires less massaging for use in raw preparations. .
Paleo Sauteed Lacinato Kale Recipe (Whole30, Keto)
Delicious Paleo sautéed lacinato kale recipe, stir-fried with garlic and olive oil.Paleo Sautéed Lacinato Kale Recipe.Because they are fibrous, if making it raw, I recommend removing the stems, slice them to thin ribbons, and massage the kale to make it easier to digest.Lacinato kale nutrition.If you aren’t sure how to remove the stems of lacinato kale, check out my Paleo lacinato kale salad here.More Paleo sautéed leafy greens recipes –.5 from 7 votes Paleo Sautéed Lacinato Kale Recipe (Whole30, Keto) Delicious Paleo sauteed lacinato kale recipe, stir-fried with garlic and olive oil.Lacinato kale , stems removed and dice to 1-inch pieces (see notes).Add 1 tbsp oil and saute garlic with a pinch of salt for 3-5 seconds.Add kale leaves and 1 extra tbsp olive oil.Add a small pinch of dry red pepper flakes with minced garlic to fragrant the oil.Check out my Paleo triple green lacinato kale salad. .