Lacinato kale or, in Italian and often in English, cavolo nero is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale, or black Tuscan palm. It’s leaves are almost like a dinosaur skin which is why is sometimes gets the name dinosaur kale.
Tuscan kale 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.
Here are some recipes for your Tuscan Kale:
Garlicky Tuscan Kale
-1 bunch of Tuscan kale
-1 tablespoon extra virgin olive oil-
-1 teaspoon coconut oil (optional)
-2 tablespoons chopped garlic
-Dash of hot sauce
-Kosher salt to taste
-Freshly ground black pepper to taste
-Discard center rib of kale. Cut leaves into large pieces.
-Sauté pan over medium heat & add oils
-Add garlic and cook for 1 minute, stirring often.
-Cook kale for a few minutes.
-Flavor with a few drops of hot sauce, salt & pepper to taste.
Vegan Tuscan Kale Bruschetta
-2 tablespoons extra virgin olive oil
-1 bunch Tuscan kale, washed and chopped
-1 cup grape tomatoes
-15 oz. cannellini beans, drained and rinsed
-½ lemon, juiced
-Kosher salt and freshly ground black pepper, to taste
-1 loaf crusty bread, sliced and toasted
Prep The Ingredients
-Strip the kale from the stems, rinse thoroughly, then chop roughly. It doesn’t need to be a fine chop, as the kale will wilt into the bruschetta. Set aside.
-Rinse the grape tomatoes, and set aside.
-Open the can of beans and pour them into a colander. Drain and rinse thoroughly. Set aside.
-Cut a lemon in half.
-Slice a loaf of bread, and transfer those slices to a toaster oven (or the regular oven.)
Make The Bruschetta
-Heat a cast-iron skillet over medium-high heat. When the pan is hot, drizzle in the olive oil, and warm.
-Add the kale to the skillet, and stir with a wooden spoon.
-As the kale begins wilting, add the tomatoes to the pan.
Continue moving the kale and tomatoes around the skillet. When the tomatoes begin blistering, add the rinsed beans. Season with salt and pepper.
-Cook until the kale is completely wilted, the beans are soft, and the tomatoes are blistered and beginning to fall apart. Squeeze in the lemon juice.
-Remove from the heat.
-Using a spoon, transfer the kale mixture to the toasted bread.
Serve immediately, and enjoy warm.