Tuscan Kale


Tuscan… Cavolo Nero… Dinosaur… Laciniato. These all are names I’ve seen — in grocery stores, farmers markets and cookbooks — for the blackish-green, rough, wrinkly kale.


It’s easy to see why it’s called Dinosaur, since the leaves are roughly textured, but this kale defies it’s rugged appearance. It is actually quite tender. Not as tender as Swiss chard or spinach, but it is more tender than say, mustard greens. And, it doesn’t have the grassy taste of some greens.

Because it’s tender — and doesn’t taste like grass — it’s a great green to eat raw, even though you can cook with it. In the past year, I’ve seen chopped kale salads appear on several restaurant menus, including Phoenix’s Gallo Blanco, as ensalada cortada. Gallo Blanco mixes chopped kale with other shredded cabbages, Manchego cheese, avocado and crunchy corn nuts and dehydrated peas.


Like all greens, Tuscan kale should be thoroughly washed and dried. Cut the tough stems out. Roll the leaves into a long cigar shape and slice crosswise into ribbons (you might remember this is the chiffonade technique). Now your kale is ready for whatever you chose to make.

For chopped salads, cut the ribbons into smaller pieces. For adding to stews or pastas, you can just use the ribbons without further cutting.


Tuscan kale is a blank canvas. You can put any flavor spin on it you want: Mexican, Asian or Italian. Traditionally, since it is an Italian green, it’s paired with Italian flavors, like white beans, pancetta, pine nuts and balsamic vinegar.

Later this week, I’ll have a recipe for you: a Christmas Kale Chopped Salad, using some of the season’s best ingredients.

In the meantime, here are a couple of recipes for cooking with Tuscan Kale:

Got a Tuscan kale recipe, too? Leave a link in the comments.



Filed under Tips & Tutorials

6 responses to “Tuscan Kale

  1. It just so happens I’ve some prehistoric-looking and not-grassy kale waiting in my fridge. It makes perfect sense, then, that the trusty and talented Chef Gwen, always primed for inspiration, was ready with this post. White beans and pancetta it is!

  2. It’s also the main ingredient in Ribollita, which is one of my favorite winter soups!

  3. Marilyn, you are too kind. I bet whatever you come up with, it will be mouthwatering delicious.

    I forgot to add a recipe to my post from my friend Letty Flatt of Muffin Talk. Another inspiring friend, just like you.


  4. Pingback: Christmas Kale Chopped Salad « Pen & Fork

  5. Myron

    Probably one of the simplest and most delicious salads that I’ve ever had is this one by True Food Kitchen in Phoenix. Here’s the link to their Tuscan Kale Salad: http://www.foxrc.com/tfk_recipes/TFK_Kale_Salad.pdf

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