Lacinato kale
Brassica oleracea var. palmifolia
Earthy, slightly nutty, with a subtle peppery edge; longer cooking concentrates a savory umami.
About Lacinato
Lacinato kale — also called Tuscan kale, cavolo nero, or dinosaur kale — is the dark blue-green, narrow-leafed kale variety with a distinctive pebbled texture. Originally from Tuscany, where it's the foundation of ribollita and other peasant soups, it became the defining kale variety of American food culture during the 2010s health-food boom. Lacinato is editorially significant because it bridges traditional Italian peasant cuisine and modern American 'superfood' positioning — a single variety that exists in two completely different culinary contexts. Cooking behavior is more forgiving than curly kale: longer-cooking stews don't reduce lacinato to mush; it holds shape and develops deeper flavor over extended braising.
Variety profile
Common uses
- Ribollita / Tuscan soup
- Kale Caesar salad
- Sautéed side
- Kale chips
- Smoothie green
Editorial notes
Frost-touched lacinato in late fall has the deepest flavor concentration. Pre-bagged kale loses quality within days; bunches in the produce section keep better.