Community hub
0 subscribers8 pages, 0 posts
Recent from talks
All channels
Be the first to start a discussion here.
Be the first to start a discussion here.
Be the first to start a discussion here.
Be the first to start a discussion here.
Contribute something
Welcome to the community hub built to collect knowledge and have discussions related to Lacinato kale.
Nothing was collected or created yet.
Lacinato kale
View on Wikipediafrom Wikipedia
| Lacinato kale | |
|---|---|
 | |
| Genus | Brassica |
| Species | Brassica oleracea |
| Cultivar group | Acephala group |
Lacinato kale,[a] also known as Tuscan kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale, black Tuscan palm,[3][4] or, in Italian and often in English, cavolo nero,[b] is a variety of kale from the Acephala group of cultivars Brassica oleracea grown for its edible leaves. Lacinato has a long tradition in Italian cuisine, especially that of Tuscany, where it has been grown for centuries,[9] and it is one of the traditional ingredients of minestrone[10] and ribollita.
Description
[edit]
Lacinato kale grows 60 to 90 centimetres (2 to 3 ft) tall[11] and has dark blue-green leaves with an "embossed texture"; its taste is described as "slightly sweeter and more delicate" than curly kale[12] and "slightly bitter [and] earthy".[13] The lacinato variety is sometimes called dinosaur kale because its bumpy leaves may resemble what dinosaur skin looked like,[14] and perhaps because the unique appearance of the leaves is evocative of primordial flora. Because of its taste, it has been called "the darling of the culinary world".[15]
Preparation and dishes
[edit]Lacinato kale, like most other kale varieties, is usually blanched first, and then sautéed with other, flavourful ingredients; in Campanian cuisine, anchovies are often added.[9] It is commonly used in pastas and soups, but can also be eaten raw, in a salad.[16]
In Tuscan cuisine, lacinato kale is often used in ribollita (literally: "reboiled"), a thick, hearty soup made up of ingredients cooked for a meal the day before.[17]
In Dutch, it is called (as in German) palmkool or palmkohl, referring to the palm-like shape with the leaves growing from the stem, especially after the bottom leaves are harvested. In Swedish and Finnish, it is known as svartkål or mustakaali, meaning 'black cabbage'.
Lacinato kale, known in Spain as Galician cabbage (berza gallega), is a key ingredient in Galician broth (caldo gallego). For this recipe, it is cooked with potatoes, white beans, and pork shoulder.
Cultivation
[edit]Lacinato kale dates to the 18th century in Italy.[18] This cultivar is popular among gardeners because of its colour and texture,[18][19] and was amongst the plants Thomas Jefferson recorded in his 1777 garden at Monticello.[20] The plant grows to a height of 60 centimetres (2 ft), with blistered leaves often over 30 cm (1 ft) in length and 5–10 cm (2–4 in) wide.[18] The straplike leaves[21] are typically harvested from the bottom of the stem, leaving the remainder of the plant resembling a palm tree.[18]
Notes
[edit]- ^ UK: /ˌlæsɪˈnɑːtoʊ, ˌlæ(t)ʃɪ-/ LASS-in-AH-toh, LATCH-in-, LASH-in-,[1] US: /ˌlɑːsɪ-/ LAH-sin-.[2]
- ^ /ˌkævəloʊ ˈnɛəroʊ, ˌkɑːv-/ KA(H)V-ə-loh NAIR-oh,[5][6][7][8] Italian: [ˈkaːvolo ˈneːro]; literally 'black cabbage'.
References
[edit]- ^ "lacinato". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 23 August 2022.
- ^ "lacinato kale". Merriam-Webster.com Dictionary. Merriam-Webster. OCLC 1032680871.
- ^ Goin, Suzanne; Gelber, Teri (2005). Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. Random House Digital, Inc. p. 236. ISBN 9780307547675.
- ^ Thorness, Bill (2009). Edible Heirlooms: Heritage Vegetables for the Maritime Garden. Skipstone. p. 90. ISBN 978-1-59485-142-1.
- ^ "CAVOLO NERO". Cambridge English Dictionary. Cambridge University Press. Retrieved 13 September 2019.
- ^ "Cavolo nero". Collins English Dictionary. HarperCollins. Retrieved 13 September 2019.
- ^ "cavolo nero". Lexico UK English Dictionary UK English Dictionary. Oxford University Press. Archived from the original on 26 August 2022.
- ^ Stevenson, Angus; Lindberg, Christine A., eds. (2010). "cavolo nero". New Oxford American Dictionary (3rd ed.). Oxford University Press (published 2011). ISBN 9780195392883. Retrieved 13 September 2019 – via Oxford Reference.
- ^ a b Appleman, Nate; Lindgren, Shelley; Leahy, Kate (2008). A16: Food + Wine. Random House. p. 230. ISBN 978-1-58008-907-4.
- ^ Brennan, Georgeanna; Koons, Todd; Frankeny, Frankie (2003). Great Greens: Fresh, Flavorful, and Innovative Recipes. Chronicle. p. 30. ISBN 978-0-8118-3907-5.
- ^ "Tuscan Kale - Dr. Weil's Garden". Archived from the original on 5 June 2009.
- ^ Murray, Michael T.; Pizzorno, Joseph; Pizzorno, Lara (2005). The Encyclopedia of Healing Foods. Simon and Schuster. p. 210. ISBN 978-0-7434-7402-3.
- ^ Middleton, Susie; Fink, Ben (2010). Fast, Fresh, and Green: More Than 90 Delicious Recipes for Veggie Lovers. Chronicle. p. 166. ISBN 978-0-8118-6566-1.
- ^ "Lacinato Dinosaur Kale". Farmer D Organics. 30 October 2012. Archived from the original on 4 October 2013. Retrieved 10 October 2012.
- ^ Soler, Ivette (2011). The Edible Front Yard: The Mow-Less, Grow-More Plan for a Beautiful, Bountiful Garden. Timber Press. p. 49. ISBN 978-1-60469-199-3.
- ^ Ross, Jenny (2011). Raw Basics: Incorporating Raw Living Foods Into Your Diet Using Easy and Delicious Recipes. Hay House. p. 18. ISBN 978-1-4019-3166-7.
- ^ Dickie, John (2008). Delizia!: The Epic History of the Italians and Their Food. Simon and Schuster. p. 285. ISBN 978-0-7432-7799-0.
- ^ a b c d Staub, Jack E.; Buchert, Ellen (2005). 75 Exciting Vegetables for Your Garden. Gibbs-Smith. p. 120. ISBN 978-1-58685-250-4.
- ^ Ryrie, Charles (2003). The Country Garden. Reader's Digest. p. 111. ISBN 978-0-7621-0391-1.
- ^ Jefferson, Thomas (2002) [1999]. Edwin Morris Betts (ed.). Thomas Jefferson's Garden Book. Thomas Jefferson Memorial Foundation, UNC Press. p. 71. ISBN 978-1-882886-11-1. Retrieved 1 June 2011.
- ^ McLaughlin, Chris (2010). The Complete Idiot's Guide to Heirloom Vegetables. Penguin. p. 139. ISBN 978-1-61564-052-2.
Lacinato kale
View on Grokipediafrom Grokipedia
This cool-season biennial vegetable, often grown as an annual, features long, narrow, strap-like leaves that are dark blue-green in color and exhibit a heavily savoyed, bumpy, or embossed texture resembling reptile skin, inspiring nicknames like dinosaur kale.[1][2]
Also known as Tuscan kale, cavolo nero, or Italian kale, plants typically reach 24 to 36 inches (2 to 3 feet) in height and offer a tender, sweeter taste with nutty undertones compared to curly kale varieties.[1][3]
As a non-heading form of Brassica oleracea, which traces its wild ancestry to the eastern Mediterranean and has been domesticated for millennia, Lacinato is prized for its edible foliage.[4][5]
Overview
Botanical characteristics
Lacinato kale is classified as Brassica oleracea L. var. acephala DC., belonging to the Lacinato group within the Acephala group of non-heading kale cultivars.[1] This variety is distinguished from heading brassicas like cabbage by its lack of a compact head formation, instead producing loose clusters of foliage.[6] As a member of the Brassicaceae family, it shares genetic lineage with other cole crops but is specifically bred for its leaf production rather than inflorescences or roots.[7] The plant exhibits an upright growth habit, typically reaching heights of 60-90 cm (2-3 feet) at maturity.[1] It has a biennial life cycle, completing vegetative growth in the first year and potentially producing flowers and seeds in the second under suitable conditions, though it is most commonly cultivated as an annual for continuous leaf harvest.[1] The central stem is sturdy and supports a rosette of leaves that emerge alternately, contributing to its compact yet vigorous form without significant branching unless allowed to bolt.[8] Lacinato kale features long, narrow, strap-like leaves that can grow up to 60 cm (24 inches) in length and 5-10 cm (2-4 inches) in width.[8] These leaves display a distinctive dark blue-green to nearly black coloration, with a puckered, savoyed texture that gives them a bumpy or embossed appearance resembling dinosaur skin, from which the variety derives one of its common names.[2] The leaf margins are nearly flat or slightly wavy, lacking the pronounced curling seen in other kales.[1] Compared to standard curly kale varieties, Lacinato kale has less curly foliage, resulting in a more tender texture that requires minimal preparation for consumption.[1] Its sweeter flavor profile stems from lower levels of glucosinolates, the sulfur-containing compounds responsible for bitterness in brassicas, making it more palatable raw or lightly cooked than its curlier counterparts.[9][10]Names and identification
Lacinato kale is known by a variety of common names that highlight its Italian origins and unique visual characteristics. Primary English names include Lacinato kale, Tuscan kale, Italian kale, dinosaur kale, and black kale.[11][1] In Italian, it is referred to as cavolo nero, meaning "black cabbage," a name derived from the plant's deep, dark foliage.[12] Other synonyms include Nero di Toscana and palm tree kale, emphasizing its regional Tuscan heritage and upright growth habit.[13][1] The nickname "dinosaur kale" stems from the leaves' distinctive bumpy, savoyed texture, which evokes the scaly appearance of prehistoric dinosaur skin.[8] For identification in gardens or markets, Lacinato kale features long, narrow, strap-like leaves that are dark blue-green to nearly black, measuring 10 to 18 inches in length and 2 to 3 inches wide, with a crinkled surface but without the tight curls of varieties like Scotch kale.[11][14] Unlike heading brassicas such as cabbage, it grows in an open, non-compact rosette up to 3 feet tall, often resembling a miniature palm tree.[11] In markets, especially in the United States, Lacinato kale is commonly available as "dinosaur kale," sold in bundles or loose, and is prized as an heirloom variety tracing back to 18th-century seeds from Italy.[15][13] Its availability spans seed catalogs from reputable suppliers and fresh produce from farms, often highlighted for its historical significance in Tuscan agriculture.[16][1]History and origins
Italian heritage
Lacinato kale, known locally as cavolo nero, originated in Tuscany, Italy, where it emerged as a distinct heirloom variety integral to regional agriculture by the 18th century. Historical records indicate it was a well-established crop in the area during this period, prized for its adaptability to the local climate and soil. This variety's development reflects broader traditions of Brassica oleracea cultivation in Italy, with influences traceable to Etruscan and Roman agricultural practices that date back over two millennia, as evidenced by ancient texts and archaeological findings on leafy greens in the Mediterranean.[17][18][19] Within Tuscan culture, Lacinato kale holds deep significance as a staple embodying the rustic, farm-to-table ethos of the region. It formed a cornerstone of the cucina povera—the simple, resourceful cooking of the contadini, or peasant farmers—who relied on its hardiness through harsh winters and its dense nutritional profile to sustain families. The kale's dark, strap-like leaves, with their crinkled texture, not only provided year-round harvests but also symbolized resilience in agrarian life, often featured in communal meals that reinforced social bonds.[20][21] Early descriptions of the variety appear in Italian agricultural records from the 1700s, underscoring its role in local farming systems. Medieval manuscripts from Tuscany, dating to around 1400, further highlight the enduring use of kale-like greens in the region's diets, linking it to pre-modern culinary heritage. Lacinato kale has been preserved through generational seed-saving practices among Tuscan families, ensuring its continuity as a cultural artifact. It also plays a role in traditional harvest celebrations, such as the Sagra del Crostino in Arezzo, where it honors seasonal abundance and communal feasting.[22][23]Global spread
Lacinato kale, known for its distinctive dark, strap-like leaves, was introduced to the United States in the late 18th century when Thomas Jefferson planted "Cavolo nero (Coleworts)" in his Monticello vegetable garden on March 12, 1777.[24] This heirloom variety gained further traction through Italian immigrants in the 19th century, who brought seeds to North America, establishing it as a staple in Italian-American gardens and communities.[25] By the early 20th century, it was commercially available in the U.S., distributed by seed companies like the David Burpee Company, marking its transition from immigrant plots to broader horticultural interest.[18] In Europe, Brassica oleracea varieties, including those similar to Lacinato kale, spread across the Mediterranean through ancient trade routes dating back to Roman times.[26] By the 20th century, it had been incorporated into seed banks across northern Europe, including the United Kingdom, where varieties were preserved for their resilience and culinary value amid post-war agricultural diversification.[27] Today, Lacinato kale thrives as an heirloom crop in North America, particularly in the United States and Canada, where it is prized for its nutty flavor and grown commercially on organic farms in California's Central Valley.[28] Its cultivation has expanded to Australia, supported by local seed suppliers and adapted to temperate climates for year-round harvesting.[29] The variety's global popularity surged in the post-2000 era alongside broader kale trends, driven by its designation as a "superfood" for high vitamin content and versatility in salads and sautés, boosting demand in restaurants and markets worldwide.[30]Culinary uses
Traditional preparations
In traditional Italian cuisine, particularly in Tuscany, Lacinato kale, known as cavolo nero, is prepared by first stripping the tough central ribs from the leaves to ensure tenderness, as the ribs can be fibrous and indigestible.[31] The leaves are then typically blanched in boiling salted water for 1-2 minutes to soften them, or massaged with salt and oil to break down their structure, before being drained and cooled.[32] This is followed by sautéing in extra-virgin olive oil with garlic until the greens wilt and absorb the flavors, a simple method that preserves their earthy taste.[33] One of the most iconic dishes featuring cavolo nero is ribollita, a hearty Tuscan bread soup made by simmering the blanched kale with cannellini beans, tomatoes, onions, carrots, and celery in vegetable broth, then layering the mixture with stale bread and allowing it to "reboil" the next day for deeper flavor integration.[34] Another classic is minestra di cavolo nero, a vegetable minestrone where the kale is added toward the end of cooking to other seasonal produce like potatoes and cabbage, creating a thick, restorative winter soup often thickened with beans.[35] The kale also appears in crostini, where sautéed leaves are piled onto grilled bread rubbed with garlic, or as a contorno side dish, simply wilted and seasoned to accompany roasted meats.[36] Flavor enhancements emphasize simplicity, pairing the kale's natural sweetness—enhanced after exposure to frost—with ingredients like grated pecorino cheese for sharpness, anchovies for umami depth, or chili flakes for subtle heat, allowing the vegetable's nutty profile to shine without overpowering it.[37]Contemporary applications
In contemporary cuisine, Lacinato kale has gained prominence in raw salad preparations, particularly in the United States' farm-to-table movement, where its tender leaves are massaged with lemon juice and olive oil to break down the fibrous texture and mellow its inherent bitterness. This method transforms the kale into a more palatable base for salads featuring additions like roasted vegetables, nuts, or cheeses, allowing it to hold dressings without wilting.[38][39][40] Beyond salads, Lacinato kale's versatility shines in modern cooking techniques such as quick stir-fries with garlic and ginger, blending into nutrient-dense smoothies, or baking into crispy chips seasoned with salt or spices. It is also incorporated into pestos by blanching and pureeing the leaves with nuts and herbs, or folded into grain bowls like quinoa for added texture and earthiness. Its slightly sweet flavor profile enhances these applications without overpowering other ingredients.[41][42][43] The vegetable's rise as a superfood in the 2010s has spurred innovative fusion dishes, including its use in Asian-inspired stir-fries with soy and sesame, Mexican-style tacos stuffed with spiced beans and kale slaw, or as a binding green in vegan burgers alongside legumes and grains. This trend reflects broader interest in nutrient-rich, plant-based eating.[44][45] Commercially, Lacinato kale appears in pre-washed bunches, chopped and packaged forms for convenience, and as an ingredient in frozen blends or baked snack chips available at major retailers. It features prominently in meal kit services and restaurant menus worldwide, from quick-assembly bowls to upscale vegetarian entrees, underscoring its adaptability in everyday and gourmet contexts.[46][47]Cultivation
Environmental requirements
Lacinato kale is a cool-season crop that thrives in temperatures between 15–21°C (59–70°F), where it produces tender, flavorful leaves.[11] It tolerates light frost down to about -7°C (20°F), which can enhance leaf sweetness by converting starches to sugars, though prolonged freezes may damage foliage.[48] As a biennial plant, it is typically grown and harvested within its first year to avoid bolting and achieve optimal quality.[49] The plant prefers well-drained, fertile loamy soil enriched with high organic matter, such as compost, to support robust growth and nutrient uptake.[11] Ideal soil pH ranges from 6.0 to 7.5, allowing for efficient absorption of essential minerals while preventing deficiencies.[16] Lacinato kale performs best in full sun, receiving 8–10 hours of direct sunlight daily, but it can adapt to partial shade with 4–6 hours, resulting in slightly slower growth and fewer leaves.[11] For overwintering, Lacinato kale is hardy in USDA zones 7–9, where it can survive mild winters with minimal protection, though it is less cold-tolerant than varieties like Vates kale.[50] It is sensitive to prolonged heat above 24°C (75°F), which triggers premature bolting and reduces leaf tenderness and flavor.[51] Consistent soil moisture is essential for Lacinato kale, requiring about 1–2 inches of water per week to prevent wilting or bitterness, but the soil must drain well to avoid waterlogging and root rot.[3] Plants should be spaced 45–60 cm (18–24 inches) apart in rows to allow for their upright growth habit and adequate air circulation.[52]Growing techniques
Lacinato kale, an heirloom variety, can be propagated by saving seeds from mature plants of the previous season, allowing them to fully dry on the plant before harvesting and storing in a cool, dry place.[11] For starting new plants, sow seeds indoors 6-8 weeks before the last expected frost, planting them ¼ inch deep in pots filled with seed-starting mix, or direct sow outdoors in prepared beds once soil temperatures reach 45-85°F (7-29°C).[11][53] Thin seedlings to 4 inches apart for baby leaf production or transplant them at 2-3 inches tall, spacing 12-18 inches apart in rows 24 inches apart, ideally 4-6 weeks before the last spring frost or 6-8 weeks before the first fall frost to leverage its frost tolerance for tender growth.[11][54][53] Once established, maintain Lacinato kale plants by applying a 2-3 inch layer of organic mulch, such as straw or shredded leaves, around the base to conserve soil moisture and suppress weeds, especially in well-drained, fertile soil amended with compost.[11][53] Fertilize with a balanced organic product at planting, followed by side-dressing with nitrogen-rich compost or a liquid feed like fish emulsion every 4-6 weeks to support leafy growth, while practicing crop rotation by avoiding planting in the same location as other brassicas for at least 2-3 years to prevent soil-borne diseases.[54][53][55] Water deeply but infrequently, providing 1-2 inches per week via drip irrigation to keep soil consistently moist without waterlogging.[53] Harvesting begins 50-60 days after sowing, starting with the outermost leaves at 8-12 inches long to encourage continuous production from the central rosette, allowing for a harvest period of 2-3 months in cool weather.[11][54] Use clean shears to cut leaves about 2 inches above the base, taking no more than one-third of the plant at a time, and in mild climates, leave plants in the ground through winter for an early spring harvest as new growth emerges post-frost.[11][54] Common challenges include bolting in hot weather, which can be mitigated by providing afternoon shade or selecting bolt-resistant strains like Black Magic Lacinato, and pest issues such as aphids or cabbage worms, managed through row covers, hand-picking, or applications of insecticidal soap or Bacillus thuringiensis (Bt).[11][54][53]Nutritional value
Nutrient composition
Lacinato kale, also known as Tuscan or dinosaur kale, offers a nutrient-dense profile typical of leafy green vegetables in the Brassica oleracea species. The nutritional data for raw kale in general, which is comparable to Lacinato kale, is provided by USDA FoodData Central. Per 100 grams of raw leaves, it provides approximately 49 kcal of energy, with a high water content of 89.63 g that supports its hydrating qualities. The macronutrients include 4.28 g of protein, 0.93 g of total fat, 8.75 g of carbohydrates (including 3.6 g of dietary fiber and 2.26 g of sugars), making it a low-calorie option suitable for volume eating in diets.[56] This variety is exceptionally rich in vitamins, particularly fat-soluble ones derived from its dark green pigmentation. It contains 500 μg of vitamin A (as retinol activity equivalents from beta-carotene), 120 mg of vitamin C (ascorbic acid), and 704.8 μg of vitamin K (phylloquinone), the latter exceeding 500% of the recommended daily value for adults. These levels position Lacinato kale as a potent source for immune support and blood clotting functions.[56] Key minerals in Lacinato kale include 150 mg of calcium, 1.47 mg of iron, and 491 mg of potassium per 100 g, contributing to bone health, oxygen transport, and electrolyte balance, respectively. Additionally, as a member of the Brassica family, it harbors sulfur-containing compounds such as glucosinolates, which are precursors to bioactive isothiocyanates.[56][57]| Nutrient | Amount per 100 g (raw) | % Daily Value* |
|---|---|---|
| Energy | 49 kcal | 2% |
| Water | 89.63 g | - |
| Protein | 4.28 g | 9% |
| Dietary Fiber | 3.6 g | 13% |
| Vitamin A (RAE) | 500 μg | 56% |
| Vitamin C | 120 mg | 133% |
| Vitamin K | 704.8 μg | 587% |
| Calcium | 150 mg | 12% |
| Iron | 1.47 mg | 8% |
| Potassium | 491 mg | 10% |