Lacinato

Lacinato kale, also known as cavolo nero or cavolo toscano, is a cultivar of Brassica oleracea var. palmata. It is characterized by long, narrow, dark blue-green leaves with a flattened, heavily blistered surface and a thick central rib. The name lacinato comes from Italian laciniato, meaning “torn” or “fringed,” referring to the leaf margins. In Italy it is widely called cavolo nero (black cabbage) and in some markets as dinosaur kale.

The leaves are more tender than many other kale varieties when young and become tougher with maturity. The flavor is earthy and slightly peppery, mellowed by cooking. The plant forms a compact rosette and is typically harvested from the outer leaves inward.

Grown as a cool-season crop, lacinato kale tolerates frost and is commonly planted in spring for a late spring harvest or in late summer for autumn harvest. It prefers full sun and rich, well-drained soil with regular moisture. Harvest outer leaves first; the plant will continue to produce new growth from the center.

Culinary uses include ribollita, zuppa di cavolo, soups, stews, sautés, and braises. It is popular in Tuscan and broader Italian cooking. Nutrition-wise, kale provides vitamins A, C, K, calcium, and fiber, with lacinato contributing similar nutrients, especially when fresh.

Taxonomy: It is a form of Brassica oleracea var. palmata and is distinct from curly kale (var. acephala). Market names vary, including lacinato kale, cavolo nero, and cavolo Toscano; the nickname “dinosaur kale” is common in North America.