What is Lacinato Kale? A Closer Look at This Versatile Green

Lacinato kale, a distinct and highly prized variety, often goes by several charming names such as Tuscan kale, Cavolo Nero (meaning “black cabbage” in Italian), or even dinosaur kale, thanks to its unique, bumpy, and deeply textured leaves that resemble reptilian skin. This ancient leafy green boasts a rich history, with its cultivation first documented in 18th-century Italy. Its heritage speaks to its enduring appeal and suitability for traditional Italian cooking.

Compared to its more common cousin, curly kale, Lacinato kale is notably more delicate in texture and boasts a sweeter, milder flavor profile. This makes it an excellent entry point for those who have previously found other kale varieties too bitter or tough. If you’ve never been a fan of kale before, this gentle, mild variety is definitely one to try. Its softer, yet resilient, texture makes it particularly ideal for braising, as it breaks down beautifully without becoming mushy, absorbing flavors wonderfully. Culinary enthusiasts often describe its flavor as earthy and subtly nutty, which complements a wide range of ingredients.

Proper storage is key to maintaining the freshness of Lacinato kale. You can typically store it in your refrigerator in a loosely sealed plastic bag. However, for extended freshness, especially if I don’t plan to use it within the first day or two, I’ve found a simple trick that works wonders: wrap the stems in a damp paper towel before placing it in the bag. This technique helps to keep the leaves hydrated and vibrant for a longer period, ensuring your kale is ready when you are.

Where to Find Lacinato Kale

Lacinato kale has grown significantly in popularity and is now widely available in most grocery stores across the country. You’ll typically find it in the produce section, either bundled as loose greens or pre-bagged. While both options work, I personally prefer to buy the loose greens whenever possible. This preference stems from a desire for minimal packaging, which often indicates a shorter journey from the farm to the store, ensuring fresher produce. Farmer’s markets are also fantastic places to find vibrant Lacinato kale, often directly from local growers who pick it at its peak. Interestingly, I’ve found that it’s often more challenging to locate Lacinato kale at certain retailers, like Trader Joe’s, so it’s always worth checking your local supermarket’s organic or specialty produce section.

Key Ingredient Notes & Thoughtful Substitutions

Every ingredient in this recipe plays a crucial role in achieving its bright, balanced flavor. Here’s what you need to know to make this dish truly shine, along with a few substitution tips:

Kale: As highlighted earlier, the choice of kale variety is paramount for this recipe. It is absolutely essential to use Lacinato kale, also known as Tuscan kale or dinosaur kale. Its unique, tender-yet-firm texture is perfectly suited for braising, allowing it to soften beautifully without becoming limp or losing its integrity. Varieties like curly leaf kale or red Russian kale have a different cellular structure that makes them less ideal for braising in this manner, often resulting in a tougher or chewier end product. Stick with Lacinato for the best results!

Water: For this particular recipe, I intentionally use plain water instead of broth. My reasoning is simple: water acts as a neutral liquid, allowing the bright, fresh flavors of the cherry tomatoes, garlic, and lemon to truly come through and be the stars of the dish. Adding chicken broth, while often a good idea for savory dishes, can introduce competing flavors that might overpower the delicate nuances we’re aiming for here. In this case, I find it to be an unnecessary addition that complicates rather than enhances the taste.

Cherry Tomatoes: Many people use cherry and grape tomatoes interchangeably, but they actually have distinct characteristics that affect the outcome of a dish. Cherry tomatoes are typically rounder and have a higher water content, leading to a sweeter, juicier burst when cooked. Grape tomatoes, on the other hand, are oblong and generally firmer with a thicker skin, offering a less intense burst of sweetness. For this recipe, cherry tomatoes are unequivocally the best choice because their delicate nature and sweeter flavor contribute significantly to the vibrant sauce we create, breaking down beautifully to complement the kale.

Garlic: Fresh garlic is non-negotiable here! Three cloves, finely minced or crushed, provide the perfect aromatic base. Avoid pre-minced jarred garlic if possible, as its flavor is often muted. If you love garlic, feel free to add an extra clove or two!

Lemon: Fresh lemon juice is vital for acidity and brightness, cutting through the richness of the olive oil and butter. Always use a fresh lemon for the best flavor; bottled lemon juice won’t yield the same vibrant result.

Olive Oil: A good quality extra virgin olive oil is recommended for sautéing. It adds a wonderful depth of flavor right from the start. Any standard cooking olive oil will work, but a robust extra virgin variety will elevate the dish.

Butter: Added at the very end, a pat of cold butter (preferably unsalted, so you can control the seasoning) is crucial for creating a luscious, emulsified sauce that coats the kale beautifully. This technique, known as “Monter au Beurre,” adds richness and shine, making the dish feel more gourmet.

Step-by-Step Directions for Perfect Braised Lacinato Kale

This recipe is renowned for its speed and simplicity, making it perfect for a busy weeknight. To ensure the smoothest and most enjoyable cooking process, I highly recommend adopting the “mise en place” philosophy—have all your ingredients measured, chopped, and ready to go before you even turn on the stove. This not only makes cooking stress-free but also ensures you don’t miss a beat.

Prep the Kale with Care

Begin by preparing your Lacinato kale. Thoroughly rinse the kale leaves under cold running water to remove any lingering dirt or debris. Once clean, gently dry the leaves with a paper towel or a clean kitchen towel. This step is important to prevent excess water from diluting the flavors during cooking. Next, carefully cut the kale in half lengthwise, as demonstrated in the picture below. This provides larger, more substantial pieces that hold up well to braising.

A Safety Note from a Speech Pathologist: If you’re serving this dish to young children or older adults, it’s a good practice to cut the kale into smaller, bite-sized pieces. As a Speech Pathologist specializing in swallowing disorders, I can confirm that leafy greens, especially when not thoroughly chewed, can pose a choking hazard for little ones or individuals who might chew with their mouths open or talk while eating. Always use your best judgment to ensure the food is prepared safely for all diners.

Sautéing the Aromatics and Tomatoes

Place a Dutch oven or a large, heavy-bottomed pot over medium heat. Add the olive oil and allow it to heat until it just begins to shimmer or you can see a light, wavy reflection on its surface. This indicates it’s hot enough to add the garlic without burning it immediately. Stir in the minced garlic and sauté for about 1 to 1½ minutes, until it becomes wonderfully fragrant. Keep a close eye on it; you want it to be golden and aromatic, not fully browned or burnt, though a slight browning on the edges is perfectly acceptable and adds depth of flavor.

Once the unmistakable aroma of garlic fills your kitchen, add the halved cherry tomatoes to the pot. Immediately squeeze in the juice from the entire lemon. The acidity from the lemon juice will help the tomatoes break down and brighten the overall flavor. Stir the mixture occasionally, allowing the cherry tomatoes to cook down until they begin to slightly break down and release their juices, which typically takes about 3 to 5 minutes. As they cook, their natural sweetness will intensify. Season generously with salt and freshly ground black pepper to taste.

Perfectly Braising the Lacinato Kale

Many kale recipes often instruct you to blanch the kale first, which involves an extra pot, more water, and an additional cooking step. This recipe is fantastic because it elegantly eliminates that entirely! The inherent qualities of dinosaur kale (Lacinato) make it perfectly suited for braising without the need for pre-blanching. Its leaves are tender enough to soften effectively during the braising process, while still maintaining a pleasant texture.

Once the cherry tomatoes have started to break down and form a juicy base, it’s time to add the prepared kale. Place all the kale into the Dutch oven, then pour in ¼ cup of water. Remember to reserve the remaining ¼ cup of water for later. Cover the pot tightly with its lid and allow the kale to braise gently for 15 minutes. During this time, the kale will steam and soften in the flavorful liquid. Make sure to stir it once at the halfway point (around 7-8 minutes) to ensure even cooking and to distribute the delicious tomato and garlic flavors.

When you open the pot at the halfway point to stir, take a moment to assess the liquid level. If you notice there is little to no liquid remaining in the pot, now is the time to add the reserved ¼ cup of water. This will prevent the kale from drying out and ensure it continues to braise properly. After adding the water (if needed), re-cover the pot and continue to braise for another 7-8 minutes, or until the kale is wonderfully tender but still retains a slight bite.

Once the kale has reached your desired tenderness, remove the Dutch oven from the heat. Immediately add the pat of cold butter. Stir vigorously until the butter is completely melted and beautifully emulsified into the sauce, creating a glossy, rich coating for the kale. This final step adds an incredible depth of flavor and a luxurious finish. Carefully remove the braised kale from the Dutch oven and serve it warm, enjoying every flavorful bite!

Pro Tip: Mastering the Art of Monter au Beurre for Enhanced Flavor

1. The secret to a truly exceptional, deeply flavorful sauce lies in adding cold butter at the very end of the cooking process. This sophisticated technique, known in French cuisine as Monter au Beurre (literally “mount with butter”), involves whisking or stirring small pieces of cold butter into a hot sauce or liquid just before serving. The cold butter slowly melts and emulsifies with the liquid, creating a wonderfully smooth, rich, and glossy sauce. This process not only thickens the sauce slightly but also adds incredible shine, richness, and a velvety mouthfeel to your braised kale. You can observe in the images how significantly this simple addition transforms the consistency and appearance of the sauce, elevating the entire dish from good to gourmet.
2. For best results, make sure the butter is very cold, preferably straight from the refrigerator. Cut it into a few smaller pieces to help it melt and emulsify more easily into the hot liquid.

Perfect Pairings: What to Serve with Braised Lacinato Kale

This versatile braised Lacinato kale recipe is an exquisite accompaniment to a wide variety of main courses. Its bright, savory, and slightly acidic notes complement rich flavors beautifully, making it suitable for any occasion. Here are some of our top recommendations:

• This Lacinato kale recipe goes absolutely swimmingly with seafood (pun intended)! Its fresh profile provides a delightful contrast to the delicate flavors of fish and shellfish. Try serving it alongside some flaky pan-seared snapper, tender Steamed Mussels in White Wine, elegant pistachio-crusted seabass, or succulent garlic sage seared scallops!
• It’s also an excellent choice for balancing out heavier meals, especially during summer cookouts when burgers are a weekend staple! Incorporating some vibrant vegetables with our hearty bacon blue cheeseburger, delectable goat cheese and fig jam sliders, or the savory big fat Greek chicken burger is a fantastic way to enjoy a complete and satisfying meal.
• I personally love serving fresh, flavorful vegetables alongside my substantial pasta dishes. This kale would be an incredible addition to your comforting Sunday sauce, rich bison ragu, or authentic, slow-cooked bolognese, adding a welcome burst of green goodness.
• If you’re looking to pair it with other meats, its robust flavor profile makes it an ideal companion. Consider serving it with tender Chicken Breast in Lemon Butter Sauce, crispy Italian chicken cutlets, flavorful pesto chicken breast, or the traditional Italian chevalatta sausage!
• Finally, for a truly luxurious and comforting meal, serve this braised kale alongside one of our other favorites: The Creamiest Mushroom Truffle Risotto! The earthiness of the risotto beautifully complements the bright kale.

Recipe Frequently Asked Questions

Italian Lacinato Kale with Garlic & Cherry Tomatoes (Tuscan Style)

Vincent DelGiudice