SEASONAL SPOTLIGHT | LACINATO KALE
Lacinato Kale
Season: Late Fall to Early Spring
What Is Lacinato Kale?
A personal favorite of mine, lacinato kale, also known as cavolo nero, dinosaur kale, or Tuscan kale, is a variety of kale distinguished by its deep bluish-green, elongated leaves and richly textured, pebbled surface. Native to Italy, cavolo nero, has been cultivated for centuries. This once humble ingredient, used to fortify peasant dishes, continues to hold a special place in traditional Tuscan cuisine although its gained popularity around the world finding its way into dishes both classic and contemporary. Unlike the curly-leafed varietal, lacinato kale has a refined appearance and a sweeter, less bitter, more nuanced flavor profile — a delicate balance of earthy sweetness with a nutty undertone. A cool-weather green, it becomes sweeter after a winter’s frost, making it a favorite for seasonal cold weather cooking.
How to choose Lacinato kale
Look for firm, dark leaves that are free of blemishes, yellowing or wilting. Crisp, firm stems are an indication of freshness. If the kale feels limp, dry or slimy, it is past its prime. Also, think about your preparation plan when selecting kale — Smaller, younger leaves are often sweeter and more tender, making them ideal for raw preparations, while larger leaves are robust and perfect for long cooking.
How to store lacinato Kale
To keep lacinato kale at its peak, wrap the stems in a slightly damp cloth or paper towel, then place in a breathable bag (a loose plastic bag will do) in the crisper drawer of your refrigerator. Stored this way, it will remain fresh for up to a week. Be sure to hold off on washing the leaves until just ready to use.
