Tuscan Kale Recipes

Tuscan kale, also called lacinato kale or dinosaur kale, has long dark green leaves, a sturdy texture, and a deep, earthy flavor that becomes sweeter when cooked. It is especially useful in recipes where you want greens that hold their shape, such as soups, braises, pasta dishes, and skillet meals.

Raw Tuscan kale works well in salads when thinly sliced and massaged with olive oil, lemon juice, and salt. Cooked, it softens into a tender, savory green that pairs beautifully with beans, garlic, sausage, Parmesan, tomatoes, and grains.

Use Tuscan kale in minestrone, ribollita, white bean soup, kale Caesar salad, pasta with garlic and chili flakes, frittatas, grain bowls, and simple sautés. Remove the tough center stems for most recipes, then chop the leaves according to the dish.