Lacinato | Tuscan Kale

Brassica oleracea


Common Names:
Lacinato Kale
Tuscan Kale
Cavolo Nero
Italian Kale
Dinosaur Kale
Flat Back Kale
Palm Tree Kale
Black Tuscan Palm

Lacinato | Tuscan Kale ~ How to cut + cook + eat.


An Italian Heirloom Variety.  One of the more tender varieties of the large leaf kales. Lacinato is a great choice for a raw or massaged salad and warm salads or lightly cooked dishes. 



Wash leaves.  Roughly chop whole or strip the leaves from the stem – chop leaves & slice stems or cut according to your recipe.

Lacinato stems tend to be quite tender and cook nicely when thinly sliced.   

Use tough stem ends for stock or add flavour to braises, stews & soups – discard before serving.



Lacinato can be eaten raw, massaged with olive oil & lemon juice, stirred through warm salads, cooked lightly or stirred into braises and soups. 

Saute lightly in a frypan with a drop of olive oil. 

Stir into a huge variety of dishes & cuisines to add in some green “nutritional bang for your bite.”

Blend into pesto, dips and spreads

Salads – young smaller leaves are the best choice for salads.



Pesto, Dips, spreads, soups, purees, fritters, frittatas, smashes, burgers, patties, dals, chillis, curries, braises.

Salads, warmed grain salads & bowls, vegetable bakes, lasagna, pies.



Wash and let leaves dry a little.  Spread out on a dishtowel in a single layer, then roll up dish towel – store in your crisp fridge draw or put a towel in a bag or container in the fridge.