Lacinato kale explained

Lacinato kale
Genus:Brassica
Species:Brassica oleracea
Group:Acephala group

Lacinato kale is a variety of kale from the Acephala group of cultivars Brassica oleracea grown for its edible leaves. Lacinato ([1] [2]) or, in Italian and often in English, Italian: cavolo nero ([3] [4] [5] [6] pronounced as /it/; literally "black cabbage") has a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale, or black Tuscan palm.[7] [8] Lacinato kale has been grown in Tuscany for centuries,[9] and is one of the traditional ingredients of minestrone[10] and ribollita.

Description

Lacinato kale grows 2to tall[11] and has dark blue-green leaves with an "embossed texture"; its taste is described as "slightly sweeter and more delicate" than curly kale[12] and "slightly bitter [and] earthy".[13] The lacinato variety is sometimes called dinosaur kale because its bumpy leaves may resemble what dinosaur skin looked like,[14] and perhaps because the unique appearance of the leaves is evocative of primordial flora. Because of its taste, it has been called "the darling of the culinary world".[15]

Preparation and dishes

Lacinato kale, like most other kale varieties, is usually blanched first, and then sautéed with other, flavourful ingredients; in Campanian cuisine, anchovies are often added.[9] It is commonly used in pastas and soups, but can also be eaten raw, in a salad.[16]

In Tuscan cuisine, lacinato kale is often used in ribollita (literally: "reboiled"), a thick, hearty soup made up of ingredients cooked for a meal the day before.[17]

In Dutch, it is called (as in German) Dutch; Flemish: palmkool or Dutch; Flemish: palmkohl, referring to the palm-like shape with the leaves growing from the stem, especially after the bottom leaves are harvested. In Swedish and Finnish, it is known as Swedish: svartkål or Swedish: mustakaali, meaning 'black cabbage'.

Cultivation

Lacinato kale dates to the 18th century in Italy. This cultivar is popular among gardeners because of its colour and texture,[18] [19] and was amongst the plants Thomas Jefferson recorded in his 1777 garden at Monticello.[20] The plant grows to a height of two feet, with blistered leaves often over in length and wide. The straplike leaves[21] are typically harvested from the bottom of the stem, leaving the remainder of the plant resembling a palm tree.

Notes and References

  1. lacinato . https://web.archive.org/web/20220823231310/https://www.lexico.com/definition/lacinato . dead . 2022-08-23 . Lexico UK English Dictionary . Oxford University Press.
  2. 13 September 2019.
  3. Web site: CAVOLO NERO. Cambridge English Dictionary. Cambridge University Press. 13 September 2019.
  4. Web site: Cavolo nero. Collins English Dictionary. HarperCollins. 13 September 2019.
  5. cavolo nero . https://web.archive.org/web/20220826080617/https://www.dictionary.com/ . dead . 2022-08-26 . Lexico UK English Dictionary UK English Dictionary . Oxford University Press.
  6. Encyclopedia: cavolo nero. New Oxford American Dictionary. 3rd. Angus. Stevenson. Christine A.. Lindberg. Oxford University Press. 2010. 9780195392883. 2011. Oxford Reference. subscription. 13 September 2019.
  7. Book: Goin. Suzanne. Gelber. Teri. Sunday Suppers at Lucques: Seasonal Recipes from Market to Table . 2005. Random House Digital, Inc.. 9780307547675. 236.
  8. Book: Thorness. Bill. Edible Heirlooms: Heritage Vegetables for the Maritime Garden . 2009. Skipstone. 978-1-59485-142-1. 90.
  9. Book: Appleman. Nate. Lindgren. Shelley. Leahy. Kate. A16: Food + Wine. 2008. Random House. 978-1-58008-907-4. 230.
  10. Book: Brennan. Georgeanna. Koons. Todd. Frankeny. Frankie. Great Greens: Fresh, Flavorful, and Innovative Recipes. 2003. Chronicle. 978-0-8118-3907-5. 30.
  11. Web site: Tuscan Kale - Dr. Weil's Garden. https://web.archive.org/web/20090605040057/http://www.drweil.com/drw/u/ART03040/Tuscan-Kale.html. dead. 2009-06-05.
  12. Book: Murray. Michael T.. Pizzorno. Joseph. Pizzorno. Lara. The Encyclopedia of Healing Foods. 2005. Simon and Schuster. 978-0-7434-7402-3. 210.
  13. Book: Middleton. Susie. Fink. Ben. Fast, Fresh, and Green: More Than 90 Delicious Recipes for Veggie Lovers. registration. 2010. Chronicle. 978-0-8118-6566-1. 166.
  14. Web site: Lacinato Dinosaur Kale. 2012-10-30. Farmer D Organics. 10 October 2012.
  15. Book: Soler, Ivette. The Edible Front Yard: The Mow-Less, Grow-More Plan for a Beautiful, Bountiful Garden. 2011. Timber Press. 978-1-60469-199-3. 49.
  16. Book: Ross, Jenny. Raw Basics: Incorporating Raw Living Foods Into Your Diet Using Easy and Delicious Recipes. 2011. Hay House. 978-1-4019-3166-7. 18.
  17. Book: Dickie, John. Delizia!: The Epic History of the Italians and Their Food. 2008. Simon and Schuster. 978-0-7432-7799-0. 285.
  18. Book: Staub. Jack E.. Buchert. Ellen. 75 Exciting Vegetables for Your Garden. 2005. Gibbs-Smith. 978-1-58685-250-4. 120.
  19. Book: Ryrie, Charles. The Country Garden. 2003. Reader's Digest. 978-0-7621-0391-1. 111.
  20. Book: Jefferson, Thomas . Thomas Jefferson. Edwin Morris Betts. Thomas Jefferson's Garden Book. June 1, 2011. 1999. 2002. Thomas Jefferson Memorial Foundation, UNC Press. 978-1-882886-11-1. 71.
  21. Book: McLaughlin. Chris. The Complete Idiot's Guide to Heirloom Vegetables . Penguin. 978-1-61564-052-2. 2010. 139.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Lacinato kale".

Except where otherwise indicated, Everything.Explained.Today is © Copyright 2009-2024, A B Cryer, All Rights Reserved. Cookie policy.