Lacinato (Purple) Kale


Grown in Tuscany for centuries, Lacinato kale is one of the traditional ingredients used in minestrone. Often called Tuscan kale, dinosaur kale or black kale, its taste is slightly sweeter and more delicate than the more familiar curly kale. It has dark blue-green leaves with a bumpy texture that resembles what dinosaur skin may have looked like.
Rich in vitamins A and K, kale is also an excellent source of vitamin C and the B-complex group of vitamins.  It is a rich source of minerals such as copper, calcium, sodium, potassium, iron, manganese, and phosphorus.
Kale should be used quickly once it is harvested.  To store, wrap the unwashed leaves in dry paper towels, place in a plastic bag and refrigerate.  Use within 1-2 days.
To prepare, wash the kale leaves thoroughly under clear running water, checking the undersides for any soil residue.  Just before cooking remove tough stems and separate any wilted leaves from the crisp healthy ones.  To get the most health benefits from kale, the recommendation is to let it sit a minimum of five minutes before cooking.  For maximum nutrition and flavor, steaming is recommended.  Fill the bottom of a steamer pot with 2″ of water.  Chop greens while waiting for the water to boil.  Steam for five minutes, then toss with butter, or drizzle with olive oil or any dressing of choice.
You’ll find Lacinato kale is also an excellent addition to soups or stews.

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