Vegetable
Lacinato
S tier
Lacinato kale has long, blistered, strap-like dark leaves—less curly, more dinosaur-skin texture—with a deeper, earthier flavour than frilly Scotch types. Also sold as Tuscan or cavolo nero in overlapping markets; true Lacinato straps suit slow soups and fine chiffonade. Cold improves sweetness. Ribbons for minestrone, sauté with garlic, or raw fine shreds. Midribs still tough when mature. Prefer this over curly when a refined dark green is wanted.
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Characteristics
Preparations
Traits
History
Tuscan gardens maintained dark blistered strap kale later called Lacinato.
Cavolo nero / Lacinato types were essential to Tuscan winter soups.
US specialty produce popularised Lacinato beside curly kale.
Chefs preferred Lacinato for texture and darker colour in composed dishes.