Lacinato vs. Green Kale: A Tale of Two Supergreens
Kale is a nutritional powerhouse, but not all kales are created equal. The two most common varieties you'll find at the grocery store are lacinato kale and curly green kale. While both are packed with vitamins and antioxidants, they differ significantly in texture, flavor, and best culinary uses. Understanding these distinctions is key to unlocking the full potential of your dishes, from crisp, fresh salads to hearty, long-simmering soups.
Lacinato Kale: The Italian Darling
Also known as Tuscan kale, dinosaur kale, or cavolo nero, lacinato kale is a favorite among chefs and home cooks for its mild flavor and tender leaves.
- Appearance and Texture: Lacinato kale features long, narrow, dark blue-green leaves with a pebbled, almost reptilian texture. The leaves are flatter and more tender than curly kale, making them easier to chop and prepare.
- Flavor Profile: It offers a deep, earthy, slightly nutty sweetness with less bitterness compared to its curly counterpart. This delicate flavor makes it exceptionally versatile.
- Culinary Uses: Lacinato kale excels in a variety of preparations. Its tenderness makes it the best choice for raw salads and slaws, often requiring less massaging than curly kale. It holds up well to cooking, retaining a pleasant, chewy texture rather than wilting away. This makes it ideal for soups, stews, and pasta dishes.
Curly Green Kale: The Classic Crunch
Curly green kale is the most widely available variety and what most people picture when they think of kale.
- Appearance and Texture: It is characterized by tightly ruffled, ruffled edges and a coarser, more fibrous texture than lacinato. Its color can range from bright to dark green.
- Flavor Profile: Curly kale has a more assertive, peppery, and pleasantly bitter flavor. The taste mellows considerably with cooking.
- Culinary Uses: Due to its tougher nature, curly kale is best suited for cooked dishes where its hearty texture is an asset. It holds up well to sautéing, steaming, and roasting. Its frilly leaves are excellent for making kale chips, as they get wonderfully crispy in the oven. For raw applications like salads, it is essential to massage the leaves with a bit of oil and acid to break down the fibrous texture and make them more palatable.
Comparison Table: Lacinato vs. Green Kale
| Feature | Lacinato Kale | Curly Green Kale |
|---|---|---|
| Appearance | Long, flat, dark blue-green leaves with a bumpy texture. | Bright to dark green, with tightly ruffled, frilly leaves. |
| Texture | More tender, softer, and smoother. | Fibrous, tough, and coarse. |
| Flavor | Sweeter, nuttier, and less bitter. | Assertive, peppery, and bitter. |
| Best for Salads | Excellent, requires minimal massaging. | Good, but requires thorough massaging to soften. |
| Best for Soups | Excellent, holds its shape and texture well. | Good, mellows with longer cooking times. |
| Best for Sautéing | Excellent, cooks quickly and remains tender. | Good, softens well but can be chewy if undercooked. |
| Best for Roasting | Good, creates crisp but delicate chips. | Excellent, crinkly edges crisp up perfectly. |
| Versatility | More versatile, good raw and cooked. | Better suited for cooked applications. |
Nutritional Nuances
While both are nutritional powerhouses, some minor differences exist. Lacinato kale is noted for its high levels of carotenoids, which are beneficial for eye health. Curly kale, on the other hand, contains higher levels of tocopherols (a form of Vitamin E), which contribute to skin health and provide antioxidant benefits. Both are excellent sources of vitamins A, C, and K, as well as minerals like calcium and potassium. The differences are slight, meaning your choice should be guided primarily by culinary preference.
How to Decide Which is Better for Your Recipe
To make the best choice, consider your desired outcome. For a quick salad or a dish where the kale is a milder background flavor, lacinato is the clear winner. Its tenderness requires less prep and makes for a more delicate result. If you are making kale chips or a hearty, long-simmered soup where you want the kale to stand up to other ingredients, curly green kale's robust texture and flavor are a better fit. Ultimately, having both on hand can be a great option for maximum flexibility in the kitchen.
Conclusion: Your Cooking Style is the Tiebreaker
There is no single "better" kale. Lacinato offers a milder flavor and more tender texture ideal for quick-cooking and raw preparations, while curly green kale brings a robust, peppery flavor and hearty texture that shines in cooked applications. Your choice hinges on your cooking method and the flavor profile you desire. By understanding their distinct characteristics, you can select the perfect kale to elevate your next meal. For more information on kale types, you can explore guides on cooking websites like Bon Appétit.
Frequently Asked Questions
Q: Can I substitute lacinato kale for green kale? A: Yes, but be mindful of the texture difference. For salads, lacinato is more tender and requires less massaging. For soups, lacinato will become softer more quickly, so add it later in the cooking process.
Q: Which kale is best for salads? A: Lacinato kale is generally preferred for salads because its flat, tender leaves are more delicate and require less massaging to become palatable. Baby kale is also an excellent option.
Q: Does massaging kale make it less bitter? A: Yes, massaging tough kale, like curly green kale, with a bit of olive oil or lemon juice breaks down its fibrous structure and reduces bitterness, making it more tender and flavorful for raw applications.
Q: What is another name for lacinato kale? A: Lacinato kale is also commonly known as Tuscan kale, dinosaur kale, or black kale due to its dark, crinkly leaves.
Q: Which kale is best for making kale chips? A: Curly green kale is excellent for making kale chips. Its frilly leaves crisp up beautifully and hold seasonings well, creating an addictively crunchy snack.
Q: Is there a significant nutritional difference between the two? A: No, both are highly nutritious superfoods, though they have minor variations in specific antioxidant and vitamin content. Your choice should be based on culinary use rather than nutritional superiority.
Q: How do I store lacinato and green kale? A: To maximize freshness, store both types of kale unwashed in a plastic bag in the refrigerator's crisper drawer. Wash just before use to prevent premature spoilage.
