Lacinato / Dinosaur Kale
Lacinato kale — known by many names including Dinosaur kale, Tuscan kale, Cavolo Nero, and Nero di Toscana — is the kale of Italian cooking. Its long, dark, bumpy leaves are deeply embedded in Tuscan culinary tradition, particularly in ribollita and minestrone. Many chefs prefer it over curly kale for its more refined flavor and more manageable texture.
Long, strap-like leaves (up to 18 inches) with a deeply puckered, almost reptilian surface texture — the source of the "dinosaur" nickname. Very dark blue-green to nearly black-green. The leaves are flatter and more uniform than curly kale, making them easier to chiffonade and stack.
Raw: More tender than curly kale — can be eaten raw without as much massaging, though still benefits from it for salads.
Cooked: Wilts beautifully, becoming silky and deeply savory. Sweeter and less bitter than curly kale with a more delicate, earthy flavor. Considered by many cooks to be the superior kale for cooking applications.
Ribollita / Soups
The quintessential use — slow-simmered in Tuscan white bean and bread soup until silky and deeply flavored.
Sautéing
Sauté in olive oil with garlic, red pepper flakes, and a squeeze of lemon — a classic Italian contorno.
Pasta
Chiffonade and toss with pasta, white beans, and Parmesan — a hearty, balanced meal.
Raw Salad
Chiffonade thinly, dress with Caesar or lemon-tahini, and let marinate 15 min for a more refined kale salad.
• Strip leaves from the center rib — fold in half and pull the rib out in one motion
• For raw use, chiffonade (thin ribbons) and let the dressing marinate for 15–20 minutes
• Peak flavor in fall and winter, particularly after cold snaps
Keeps 5–7 days in the refrigerator in a damp paper towel. The flat, stackable leaves make it easy to store compactly compared to curly kale.