Tuscan kale Cavolo nero
grows in a SELROSLT
Lacinato kale is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany (although the term "lacinato" is not widely known or used in Italy). It is also known as Tuscan kale, Tuscan cabbage, Italian kale, Dinosaur kale, cavolo nero, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries. It is one of the traditional ingredients of minestrone and ribollita.
Lacinato kale has dark blue-green leaves, with an "embossed texture"; its taste is described as "slightly sweeter and more delicate ... than curly kale." The moniker "dinosaur kale" is sometimes used to refer to the lacinato variety, because the bumpy surface of the kale's leaves is said to resemble dinosaur skin. Because of its taste, "slightly bitter [and] earthy", it has been called "the darling of the culinary world".
Preparation and dishes
Lacinato kale, like most other kale varieties, is usually blanched first, and then sautéed with other, flavorful ingredients; in Campanian cuisine, anchovies are often added. It is commonly used in pastas and soups, but can also be eaten raw, in a salad.
In Tuscan cuisine, lacinato kale is often used in ribollita ("twice cooked"), a thick, hearty soup made up of ingredients cooked for a meal the day before.
Lacinato kale dates to the 18th century in Italy. This cultivar is popular among gardeners because of its color and texture, and was listed amongst the plants Thomas Jefferson recorded in his 1777 garden at Monticello. The plant grows to a height of two feet, with blistered leaves often over one foot in length each and two to four inches wide. The "straplike" leaves are typically harvested from the bottom of the stem, leaving the remainder of the plant looking like a palm tree.
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