Tag: Dinosaur kale

Tuscan kale, also known as Lacinato kale or cavolo nero, is an heirloom variety from Italy that is believed to have been cultivated since at least the early 1800s. It stands apart from its curly-leafed cousin due to its dark, pebbled texture, milder flavor, and more tender leaves, making it a versatile and popular ingredient in both traditional and modern cuisine.

With its distinctive dark, bumpy leaves, Tuscan kale, or cavolo nero, is a nutritional powerhouse that has been a staple in Italian cuisine for centuries. This leafy green is packed with vitamins, minerals, and antioxidants, making it a valuable addition to a healthy diet. In fact, Toscano kale has one of the highest total carotenoid contents among various kale cultivars.

Cultivated for over 2,000 years, kale has been a staple green vegetable since ancient times. While it has earned a global reputation under its modern name, what is another name for kale that you might encounter? In fact, several aliases and names for specific varieties exist, reflecting its long history and diverse cultivation across different cultures.

Just one cup of raw Lacinato kale supplies well over the daily requirement for vitamins A and K, and a significant portion of vitamin C. This nutrient-dense profile is a testament to the myriad of powerful benefits of Lacinato kale, from bolstering your immune system to protecting your eyes.

Lacinato kale is the best variety for eating raw due to its tender leaves and sweet flavor, unlike its tougher, curly-leafed cousin. For those who want to maximize the nutritional benefits of this "queen of greens" in their salads or smoothies, understanding the right preparation is essential.