Lacinato kale, also known as Tuscan kale, Tuscan cabbage, dinosaur kale, or black kale, is a variety of Brassica oleracea cultivated for its tender, edible leaves. Known as cavolo nero in Italian, this kale has deep roots in Italian cuisine, particularly in Tuscany, where it has been a staple since the 18th century. Its bumpy leaves give it the nickname “dinosaur kale.”
Lacinato kale is more delicate and sweeter than curly kale, making it a great choice for those who haven’t enjoyed kale before. Its softer texture is perfect for braising, offering earthy and nutty flavors that enhance many dishes.
To keep it fresh, store it in a loose plastic bag in the fridge. If you’re not using it right away, wrap the stems in a damp paper towel to extend its freshness.