How To Cook Lacinato Kale

Lacinato kale wilts gently when sautéed with olive oil and garlic for a tender finish. If you have ever wondered how to cook lacinato kale properly, you are in the right place. This dark, crinkly leaf is also called dinosaur kale or Tuscan kale. It is less bitter than curly kale and holds up well in many dishes. You do not need fancy skills to cook it well. Just follow a few simple steps and you will have a tasty side dish or meal base ready in minutes.

Many people think kale is tough or chewy. But lacinato kale is different. Its flat leaves are easier to chew and they cook faster. You can use it in soups, salads, pasta, or as a simple sauté. The key is knowing how to prepare it right. This guide will show you every method from stovetop to oven. You will learn how to cook lacinato kale so it turns out tender, flavorful, and never bitter.

Why Lacinato Kale Is A Great Choice

Lacinato kale has a mild, earthy taste. It is not as peppery as curly kale. The leaves are dark green and slightly bumpy. They look a bit like dinosaur skin, which is why it gets that fun name. This kale is packed with vitamins A, C, and K. It also has fiber and iron. Cooking it makes the nutrients easier for your body to absorb. Plus, it tastes better when cooked properly.

One big advantage of lacinato kale is how fast it cooks. You do not need to boil it for a long time. A quick sauté or steam is enough. Overcooking can make it mushy and dull. So timing matters. With the right technique, you get a bright green color and a pleasant bite.

Preparing The Kale First

Before you cook, you must wash and cut the kale. This step is important because dirt often hides in the leaves. Here is how to do it:

Rinse the leaves under cold running water. Rub them gently to remove grit.
Shake off excess water or use a salad spinner.
Hold the stem at the base. Strip the leaf away from the stem with your other hand. The stem is tough and not pleasant to eat.
Stack a few leaves on top of each other. Roll them into a tight cigar shape.
Slice crosswise into thin ribbons. This is called a chiffonade cut. It helps the kale cook evenly.

You can also chop the leaves into smaller pieces if you prefer. Thinner ribbons work best for sautéing. For soups or stews, slightly larger pieces are fine. Always remove the stems first.

Basic Sauté Method

This is the most common way to cook lacinato kale. It takes about 8 minutes total. You need a large skillet or pan. Here are the steps:

Heat 2 tablespoons of olive oil over medium heat.
Add 3 cloves of minced garlic. Cook for 30 seconds until fragrant. Do not let it burn.
Add the chopped kale. It will look like a lot, but it shrinks fast.
Use tongs to toss the kale. Coat it with the oil and garlic.
Add a pinch of salt and a splash of water or broth. The liquid creates steam that helps the kale soften.
Cover the pan with a lid. Cook for 3 to 4 minutes.
Remove the lid. Stir and cook for another 2 minutes until the liquid evaporates.
Taste and adjust salt. Add a squeeze of lemon juice for brightness.

The kale should be tender but not mushy. If you want more flavor, add red pepper flakes or a dash of balsamic vinegar at the end. This method works for any recipe that calls for cooked greens.

Steaming Lacinato Kale

Steaming is a gentle cooking method. It keeps the color bright and the texture soft. You do not need oil for this, but you can add some after. Here is how:

Place a steamer basket in a pot with 1 inch of water. Make sure the water does not touch the basket.
Bring the water to a boil.
Add the prepared kale to the basket. Do not overcrowd it. Work in batches if needed.
Cover and steam for 4 to 5 minutes.
Check for tenderness. The leaves should be wilted and easy to pierce with a fork.
Remove from heat. Drizzle with olive oil, salt, and pepper.

Steamed kale is great for adding to grain bowls or mixing into pasta. It has a clean taste that pairs well with many sauces.

Blanching And Shocking

Blanching is a quick boil followed by an ice bath. This method sets the color and removes some bitterness. It is useful if you plan to use the kale in salads or as a side. Follow these steps:

Bring a large pot of salted water to a rolling boil.
Prepare a bowl of ice water.
Drop the kale ribbons into the boiling water. Cook for 2 minutes.
Use a slotted spoon to transfer the kale to the ice water. Let it sit for 1 minute.
Drain well and squeeze out excess water.

Blanched kale is ready to eat cold or warm. You can toss it with vinaigrette, nuts, and cheese. It also works well in stir-fries because it is already partially cooked.

Roasting Lacinato Kale For Chips

Kale chips are a popular snack. Lacinato kale makes excellent chips because the leaves are flat and crisp up nicely. Here is the method:

Preheat your oven to 350°F (175°C).
Wash and dry the kale very well. Any moisture will make the chips soggy.
Remove the stems and tear the leaves into bite-sized pieces.
In a bowl, toss the kale with 1 tablespoon of olive oil and a pinch of salt. Use your hands to coat evenly.
Spread the pieces in a single layer on a baking sheet. Do not overlap.
Bake for 10 to 12 minutes. Check after 8 minutes. The edges should be brown but not burnt.
Let cool on the sheet for 2 minutes. They will crisp up more as they cool.

You can add seasonings like garlic powder, paprika, or nutritional yeast before baking. Store leftover chips in an airtight container for up to 2 days. They rarely last that long.

Adding Lacinato Kale To Soups And Stews

Kale is a classic addition to soups like minestrone or lentil soup. It adds texture and nutrition. The key is to add it at the right time. If you add it too early, it becomes too soft. Add it too late, and it stays tough. Here is a simple rule:

Add the kale during the last 10 minutes of cooking.
Stir it in and let it simmer until wilted.
For heartier soups, you can add it earlier, but expect a softer texture.

You do not need to pre-cook the kale for soup. Just wash, stem, and chop it. Drop it directly into the pot. The hot liquid will cook it quickly. This method saves time and dishes.

Using Lacinato Kale In Pasta Dishes

Kale pairs wonderfully with pasta. It adds color and a mild flavor. You can sauté it as described earlier and mix it with cooked pasta. Or you can wilt it directly in the pasta water. Here is a quick method:

Cook your pasta according to package directions. Reserve 1 cup of pasta water before draining.
In the same pot, heat 2 tablespoons of olive oil over medium heat.
Add 2 cloves of sliced garlic and cook for 30 seconds.
Add 4 cups of chopped kale. Toss to coat.
Pour in 1/2 cup of reserved pasta water. Cover and cook for 3 minutes.
Add the drained pasta. Toss everything together. Add more pasta water if needed to loosen the sauce.
Season with salt, pepper, and grated Parmesan cheese.

This method creates a simple, satisfying meal. You can add protein like chicken or beans if you want.

Common Mistakes To Avoid

Even simple cooking can go wrong. Here are mistakes people often make with lacinato kale:

Not removing the stems. They are fibrous and unpleasant to eat. Always strip them off.
Overcooking. Kale can turn mushy and lose its color. Cook just until tender.
Using too much liquid. A little steam is good, but too much water makes it soggy.
Skipping the salt. Salt helps reduce bitterness and brings out flavor.
Not drying the leaves for chips. Wet leaves will not crisp up. Pat them dry thoroughly.

Avoid these and your kale will turn out great every time.

Storing And Reheating Cooked Kale

Cooked lacinato kale keeps well in the fridge. Store it in an airtight container for up to 4 days. To reheat, use a skillet over medium heat. Add a splash of water or broth to refresh it. You can also microwave it in 30-second bursts. The texture will be softer than fresh, but the flavor remains good.

You can freeze cooked kale too. Let it cool completely. Portion it into freezer bags. Squeeze out the air and seal. It will keep for 3 months. Thaw in the fridge overnight. Use it in soups or smoothies.

Pairing Flavors With Lacinato Kale

Kale is versatile and pairs with many ingredients. Here are some classic combinations:

Garlic and lemon. A simple and bright pairing.
Red pepper flakes and olive oil. Adds heat and richness.
Pine nuts and raisins. A sweet and nutty contrast.
Bacon or pancetta. The smoky saltiness complements the earthy kale.
Parmesan cheese. Adds umami and creaminess.
Balsamic vinegar. A tangy finish that balances bitterness.

Experiment with these to find your favorite. You can also add cooked kale to omelets, frittatas, or quesadillas for extra nutrition.

Nutritional Benefits Of Lacinato Kale

This kale is a superfood for good reason. One cup of cooked kale provides:

High amounts of vitamin K for bone health.
Vitamin A for vision and immune function.
Vitamin C for collagen production and immunity.
Manganese and copper for enzyme function.
Fiber for digestion.

Cooking actually increases the availability of some nutrients. For example, the beta-carotene in kale becomes more absorbable after heating. So you get more benefit from cooked kale than raw.

Frequently Asked Questions

Can I Eat Lacinato Kale Raw?

Yes, you can eat it raw. But the leaves are firmer than spinach. Massaging the leaves with olive oil and salt for a few minutes softens them. This makes raw kale salads more pleasant to eat.

How Long Does Lacinato Kale Take To Cook?

It depends on the method. Sautéing takes about 6 to 8 minutes. Steaming takes 4 to 5 minutes. Roasting for chips takes 10 to 12 minutes. Blanching takes 2 minutes. Always check for tenderness.

What Is The Difference Between Lacinato Kale And Curly Kale?

Lacinato kale has flat, dark green leaves with a bumpy texture. Curly kale has frilly, ruffled edges and a stronger, peppery taste. Lacinato is milder and more tender. It cooks faster and is better for salads and gentle cooking.

Do I Need To Remove The Stems From Lacinato Kale?

Yes, always remove the stems. They are tough and fibrous. They do not soften well during cooking. Strip the leaves off by pulling them away from the stem. You can compost the stems or discard them.

Can I Substitute Lacinato Kale For Other Greens In Recipes?

Yes, you can substitute it for curly kale, Swiss chard, or collard greens. Adjust cooking times as needed. Lacinato cooks faster than collard greens but slower than spinach. Start with less time and check for doneness.

Now you know how to cook lacinato kale in several ways. Whether you sauté, steam, blanch, roast, or add it to soups, this leafy green is easy to prepare. It is forgiving and delicious. Try one method today and see how simple it is. You might find yourself adding it to meals more often.