Vegetable

Tuscan Kale

S tier

Tuscan kale is the culinary market name overlapping Lacinato and cavolo nero—dark, elongated, pebbled leaves used for ribollita, farinata greens, and oil-sautéed contorni. Flavour is robust and slightly sweeter after frost; texture stays meaty when braised. In retail, “Tuscan” often signals the flat dark type versus curly green. Cook low and slow with beans and bread soups, or flash-sauté young leaves. Strip stems. Interchangeable with Lacinato in most recipes; the name emphasises Italian cooking context.