For how to cook dinosaur kale, massaging the leaves with olive oil softens their sturdy texture for salads. This leafy green, also known as Lacinato or Tuscan kale, has a slightly sweeter and more tender profile than curly kale. You can roast it, sauté it, or even blend it into smoothies without much fuss.
Dinosaur kale is named for its bumpy, dark green leaves that resemble reptile skin. It holds up well to heat but becomes silky when cooked properly. Many people find its robust flavor and chewy raw leaves intimidating, but a few simple techniques make it easy to handle.
Below you will find a clear guide on preparing this nutritious green. From washing to cooking, each step is designed to keep the kale tasty and not bitter. Let us get started with the basics.
What Is Dinosaur Kale?
Dinosaur kale, or Lacinato kale, is a variety of Italian heirloom kale. Its leaves are long, narrow, and deeply wrinkled, almost like Savoy cabbage. Unlike curly kale, it has a flatter surface and a more delicate texture when cooked.
This type of kale is packed with vitamins A, C, and K. It also contains fiber and antioxidants. Because it is less bitter than other kales, it is a favorite for both raw and cooked dishes.
Why Choose Dinosaur Kale Over Other Types
Dinosaur kale is easier to chew raw than curly kale. Its leaves are not as tough, so you can skip the long massage time. When cooked, it becomes tender without turning mushy.
It also has a milder, earthier taste. This makes it more versatile for salads, soups, and stir-fries. If you have avoided kale because of its bitterness, try dinosaur kale instead.
How To Cook Dinosaur Kale
Now we cover the core methods. Each technique brings out different qualities in the kale. Choose based on your meal and time available.
Step 1: Wash And Dry The Leaves
Fill a large bowl with cold water. Submerge the kale leaves and swish them around to remove dirt. Lift the leaves out and shake off excess water.
Use a salad spinner or pat dry with clean towels. Wet kale will steam instead of crisp up during cooking. Dry leaves are essential for good texture.
Step 2: Remove The Stems
Hold a leaf by the stem with one hand. Use your other hand to strip the leaf away from the stem, pulling upward. The stems are tough and fibrous, so discard them or save for stock.
If you prefer, stack several leaves and slice off the stems with a knife. This method is faster for large batches.
Step 3: Chop Or Tear The Leaves
Stack the de-stemmed leaves and roll them into a tight cigar shape. Slice crosswise into thin ribbons. This cut is called a chiffonade and works well for sautéing.
For salads, tear the leaves into bite-sized pieces. Tearing creates irregular edges that hold dressing better.
Method 1: Sautéed Dinosaur Kale
Sautéing is the quickest way to cook dinosaur kale. It takes about 5 minutes and yields tender, flavorful greens.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
- Add the chopped kale and a pinch of salt. Toss to coat with oil.
- Cook for 3-4 minutes, stirring occasionally, until leaves are wilted and bright green.
- Add a splash of lemon juice or vinegar before serving.
Do not overcook. The kale should be tender but still have some bite. Overcooked kale becomes slimy and loses flavor.
Method 2: Roasted Dinosaur Kale Chips
Roasting turns dinosaur kale into crispy chips. This is a healthy snack that satisfies crunch cravings.
- Preheat oven to 350°F (175°C).
- Tear kale into chip-sized pieces, removing all stems.
- Toss with 1 tablespoon olive oil and a pinch of salt. Massage oil into leaves lightly.
- Spread in a single layer on a baking sheet. Do not overlap.
- Bake for 10-12 minutes, flipping halfway through. Watch closely to prevent burning.
- Let cool for 2 minutes before eating. They crisp up as they cool.
Season with garlic powder, paprika, or nutritional yeast for extra flavor. Store leftovers in an airtight container for up to 2 days.
Method 3: Massaged Raw Kale Salad
Massaging softens raw kale so it becomes tender and less bitter. This method is ideal for salads.
- Place chopped kale in a large bowl. Add 1-2 teaspoons olive oil and a pinch of salt.
- Use your hands to rub the oil into the leaves for 2-3 minutes. The leaves will darken and shrink slightly.
- Let the kale rest for 5 minutes. This allows the fibers to break down further.
- Add your favorite dressing, toppings, and mix well.
Massaged kale keeps well in the fridge for up to 2 days. It does not get soggy like lettuce.
Method 4: Steamed Dinosaur Kale
Steaming preserves nutrients and keeps the kale tender. It is a simple, no-fuss method.
- Fill a pot with 1 inch of water and bring to a boil.
- Place a steamer basket inside and add the kale.
- Cover and steam for 3-5 minutes until leaves are bright green and tender.
- Remove immediately and season with salt, pepper, and a drizzle of olive oil.
Steamed kale works well as a side dish or mixed into grain bowls. Do not oversteam, or it will become waterlogged.
Method 5: Added To Soups And Stews
Dinosaur kale holds its shape in soups. Add it near the end of cooking to preserve texture.
- Prepare your soup or stew as usual.
- Add chopped kale during the last 5-10 minutes of simmering.
- Stir until wilted and heated through.
The kale will absorb flavors from the broth. It adds color and nutrients without overpowering the dish.
Tips For Best Results
Always taste a raw leaf before cooking. If it tastes very bitter, blanch it in boiling water for 30 seconds before using. This reduces bitterness.
Use high heat for sautéing. Low heat makes kale release water and steam instead of browning. High heat gives a nice char.
Do not skip the salt. Salt helps break down the cell walls and enhances flavor. Add it early in the cooking process.
Store fresh dinosaur kale in a plastic bag in the refrigerator. It stays good for about 5 days. Wash only before using to prevent wilting.
Common Mistakes To Avoid
- Overcrowding the pan: Cook in batches if needed. Crowding causes steaming instead of browning.
- Not drying leaves: Wet leaves lead to soggy results. Dry thoroughly.
- Skipping the stem removal: Stems are tough and unpleasant to eat. Always remove them.
- Overcooking: Kale turns mushy and loses flavor. Cook just until tender.
Flavor Pairings And Variations
Dinosaur kale pairs well with garlic, lemon, chili flakes, and Parmesan. It also works with bacon, nuts, and dried fruits.
For a spicy kick, add red pepper flakes while sautéing. For sweetness, toss with balsamic vinegar or maple syrup.
Try adding cooked kale to pasta, omelets, or frittatas. It blends seamlessly into many dishes.
Simple Kale And White Bean Soup
This soup is quick and filling. It uses basic pantry ingredients.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can white beans, drained
- 4 cups chopped dinosaur kale
- Salt and pepper to taste
Sauté onion and garlic in oil until soft. Add broth and beans, bring to a simmer. Stir in kale and cook 5 minutes. Season and serve.
Nutritional Benefits
Dinosaur kale is low in calories but high in nutrients. One cup of cooked kale provides over 100% of your daily vitamin K needs. It also contains calcium, iron, and magnesium.
Regular consumption may support heart health and digestion. The fiber content helps you feel full longer.
Because it is a cruciferous vegetable, it contains compounds that may reduce inflammation. Including it in your diet is a smart choice.
Frequently Asked Questions
Can I eat dinosaur kale raw?
Yes, but massage it with oil and salt first. This softens the leaves and reduces bitterness. Raw dinosaur kale is great in salads.
How do I store cooked dinosaur kale?
Let it cool completely, then store in an airtight container in the fridge. It keeps for 3-4 days. Reheat gently in a pan or microwave.
What is the best way to cook dinosaur kale for beginners?
Sautéing is the easiest method. It is fast and forgiving. Follow the steps above for tender, flavorful results.
Can I freeze dinosaur kale?
Yes, blanch it first. Boil for 2 minutes, then plunge into ice water. Drain, pack in freezer bags, and freeze for up to 6 months.
Is dinosaur kale the same as Lacinato kale?
Yes, they are the same variety. Other names include Tuscan kale, black kale, and cavolo nero.
Final Thoughts
Learning how to cook dinosaur kale opens up many meal possibilities. Whether you sauté, roast, or eat it raw, this green is versatile and nutritious. Start with the basic methods and experiment with flavors.
Remember to wash and dry the leaves well. Remove the stems for best texture. Cook just until tender to preserve color and taste.
With these techniques, you can enjoy dinosaur kale in salads, soups, sides, and snacks. It is a simple ingredient that adds depth to your cooking.