Lacinato kale, or Cavolo Nero, plays a key role in my kitchen when I crave something substantial yet healthy. This kale type has strong ties to Italian cooking, and for good reason. You can use it in many ways, with a deep earthy taste that shines in basic, Italian country-style meals.
I first cooked this dish following my grandmother’s recipes. She always had a bunch of fresh Lacinato kale from the market, which she’d put in soups, stews, or just cook with garlic and olive oil.
The best thing about this kale is how it stands up to cooking—it gets soft but keeps some crunch soaking up all the tasty flavors we enjoy in Italian cuisine.
What’s great about this recipe is its simplicity and rich taste. It’s one of those meals that feels cozy but also leaves you feeling good after you eat it. Zero regrets.
If you’re just getting into the Lacinato kale trend or have cooked it before, I’m happy to show you how to make it the traditional way. Let’s cook this beautiful green in authentic Italian style and make it shine.
What is Lacinato Kale?
Lacinato Kale, Cavolo Nero, & Tuscan Kale — different names of the same Italian Cooking Star. While curly kale is probably what most people are familiar with from their grocery store, Lacinato kale has long, slender leaves that feel slightly bumpy — almost like dinosaur skin (hence the other common name it goes by: dinosaur kale).
A deep, iron-rich, slightly sweet-tasting green that differs from other greens. Its texture makes it a particularly favorite vegetable to cook because the leaves hold up without turning mushy, especially compared to more “wiggly” textured vegetables.
Where to Find It?
Lacinato kale has become much more common in grocery stores these days, but you’ll often find the best bunches at farmers’ markets or specialty stores. Look for leaves that are dark green with no signs of wilting—this ensures that you’re getting the freshest kale, which makes all the difference in the final dish. If you’re lucky enough to live near an Italian market, you might even find it labeled as “Cavolo Nero.”
If you do not have any dinosaur kale available in your area, you can use regular kale or Swiss chard instead. The texture will not be the same and they lack flavor (a positive change for many), but it would work just fine in most recipes.
Ingredient Notes and Substitutions
Lacinato Kale (Cavolo Nero): This is the heart of the dish, so you want to make sure your kale is as fresh as possible. Look for deep green leaves that feel firm and crisp, with no yellowing or wilting. Fresh Lacinato kale has a slightly sweet, earthy flavor that really comes through once it’s cooked. Again, if you can’t find it, don’t worry—regular curly kale or Swiss chard will work as a substitute. Just keep in mind that curly kale will have a bit more of a bitter edge, and Swiss chard will be milder and softer.
Garlic: Fresh garlic is key here. You’ll want to slice it thin so it caramelizes beautifully in the olive oil, adding a subtle sweetness and deepening the flavor of the dish. If you’re really in a pinch, garlic powder can work, but nothing beats the real thing for that authentic Italian taste.
Olive Oil: A good-quality extra virgin olive oil is essential. Since this dish is so simple, the flavor of the olive oil really shines through. Look for cold-pressed varieties with a rich, fruity flavor—Italian brands are always a great choice. If you’re looking to make the dish a bit lighter, you can reduce the amount of oil, but I recommend keeping it in for the best flavor.
Red Pepper Flakes: A pinch of red pepper flakes adds just the right amount of heat, balancing the kale’s earthy flavor. You can skip this if you’re not into spice, or even substitute with a little black pepper for a milder kick.
Lemon: A squeeze of fresh lemon juice at the end brightens the dish and balances the richness of the olive oil. It’s that little finishing touch that takes the kale from good to amazing. If you don’t have lemon, you can use a splash of white wine vinegar, but fresh lemon is definitely my go-to.
This lacinato kale recipe is naturally vegan, so you don’t have to worry about making adjustments. It’s a great plant-based side dish or even a main if you pair it with some hearty grains or beans.
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Step-by-Step Directions
Remove your sweet Italian sausage from the refrigerator 30 minutes before cooking. This will help with the searing process. The dutch oven won’t lose its heat if the sausage isn’t that cold.
Step 1: Prep the Kale
Start by rinsing the Lacinato kale thoroughly under cold water to remove any dirt or grit. Then, using a knife or your hands, strip the leaves away from the tough stems. The stems can be a bit fibrous, so we’ll set them aside. Once the leaves are de-stemmed, chop them into bite-sized pieces.
Step 2: Blanch the Kale
Bring a large pot of salted water to a boil, just like you would for pasta. Once boiling, toss the kale in and blanch it for 2-3 minutes. This softens the leaves slightly while locking in that bright green color. After blanching, drain the kale in a colander and immediately plunge it into a bowl of ice water. This “shocking” process stops the cooking and keeps the kale from turning dull or overcooked.
Pro Tips
- To retain that beautiful, vibrant green color, make sure you’re working with fresh kale. Older, wilted leaves will still taste good, but you won’t get that deep green that looks so appetizing on the plate.
- Blanching is optional but highly recommended. It helps remove any bitterness from the kale and makes it easier to sauté without overcooking it. If you’re short on time, you can skip this step, but I promise it makes a difference in the final texture.
Step 3: Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add your thinly sliced garlic to the pan and let it sauté for about 1-2 minutes, just until it starts to turn golden and fragrant. Be careful not to burn the garlic—if it turns too dark, it can get bitter.
Step 4: Add the Kale
Once your garlic is fragrant, drain the blanched kale and add it to the skillet. Toss the kale in the garlic-infused olive oil, making sure it’s evenly coated. Season with a generous pinch of salt, a little red pepper flakes for heat, and freshly cracked black pepper. Sauté for about 5 minutes, stirring occasionally, until the kale is tender but still has a bit of bite to it.
Pro Tips
- Pro Tip: Keep your eye on the garlic! It can go from perfectly golden to burnt in seconds. If it’s cooking too fast, lower the heat a bit. You want that gentle sizzle, not a full-on fry.
- Pro Tip: To enhance the flavor even more, toss in a sprig of fresh thyme or rosemary during the sauté. The herbs will release their oils and add an earthy depth to the dish.
Step 5: Finish with Lemon
Once the kale is cooked to perfection, turn off the heat and squeeze the juice of half a lemon over the top. Give everything a final toss, and taste for seasoning. If needed, add a little more salt or a splash of olive oil to finish it off.
Pro Tip
If you’re making this ahead of time, stop just before adding the lemon. When you’re ready to serve, simply reheat the kale on the stovetop and finish with the lemon juice to keep it tasting fresh and vibrant.
Reheating and Storage
The beauty of this Lacinato kale dish is that it stores really well, making it perfect for leftovers or meal prep.
Storing Leftovers:
Once the kale has cooled to room temperature, transfer it to an airtight container and store it in the fridge. It’ll stay fresh for up to 3 days. If you’re planning to enjoy it later in the week, this kale holds up beautifully and doesn’t lose its texture or flavor.
Reheating Tips:
When reheating, your best option is to use the stovetop. Just add a splash of olive oil or a little water to a pan and heat the kale over medium-low heat until it’s warmed through. This keeps the flavors vibrant and prevents the kale from becoming too soft. If you’re in a hurry, you can also use the microwave—just heat it on low for 30-second intervals, stirring in between.
Creative Ways to Use Leftovers:
Leftover Lacinato kale can be transformed into new dishes with ease. You can toss it into soups, stews, or even a pasta dish to give it that extra depth of flavor. It’s also great mixed into grain bowls or as a topping for pizza. And here’s a little secret: I love stirring it into scrambled eggs or an omelet for a healthy breakfast the next day!
Serving Tips
Whether you’re cooking for yourself or entertaining guests, here’s how to serve this dish like a true Italian chef.
Presentation:
For that restaurant-quality look, I like to serve the sautéed kale in a shallow dish or bowl. Drizzle a bit of extra virgin olive oil over the top and sprinkle with fresh lemon zest or cracked black pepper for a pop of color. You can also garnish with a few fresh herb leaves—think parsley or thyme—for that extra touch of elegance. It’s all about making the dish look as good as it tastes.
Lacinato kale is incredibly versatile and pairs well with a wide variety of main dishes. Here are a few of my favorite pairings:
- Grilled Meats: This kale works beautifully as a side to grilled chicken, steak, or even lamb. The earthy flavor of the kale complements the smoky richness of grilled meats, balancing out the meal.
- Fish: For a lighter option, pair the kale with a simple piece of grilled or pan-seared fish. Sea bass or salmon are perfect choices, as their mild flavor contrasts nicely with the garlicky, lemony kale.
- Light Pasta Dish: You can also serve this kale alongside light pasta, like spaghetti aglio e olio or lemon pasta. The simplicity of the pasta lets the kale shine, creating a balanced and satisfying meal.
- Polenta or Risotto: For a more indulgent pairing, serve it with creamy polenta or a mushroom risotto. The rich, creamy textures will pair perfectly with the slightly bitter, savory kale.
Pro Tip: If you’re serving this kale as part of a larger meal, consider pairing it with a crisp white wine like Pinot Grigio or Sauvignon Blanc. The acidity of the wine cuts through the richness of the kale and olive oil, balancing the flavors beautifully.
Italian Lacinato Kale Recipe
Equipment
- Large pot for blanching the kale, optional
- Large skillet for sautéing the garlic and kale
- Colander for draining the kale
- Sharp knife for chopping kale and slicing garlic
- Cutting board
- Tongs or a wooden spoon for tossing the kale in the skillet
- Lemon squeezer optional, for finishing with lemon juice
Ingredients
- 1 large bunch of Lacinato kale about 10-12 leaves
- 4 cloves of garlic thinly sliced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes optional
- Salt and freshly cracked black pepper to taste
- Juice of 1/2 lemon
- Water or chicken broth if needed (for reheating)
Instructions
- Rinse the kale thoroughly under cold water and remove the tough stems. Chop the leaves into bite-sized pieces.
- Bring a large pot of salted water to a boil. Blanch the kale for 2-3 minutes, then drain and transfer to a bowl of ice water to stop the cooking. Drain well.
- Heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until golden and fragrant, but not burned.
- Add the blanched kale to the skillet and toss to coat in the garlic-infused oil. Season with salt, pepper, and red pepper flakes (if using). Sauté for 5 minutes, stirring occasionally, until the kale is tender but still has a slight bite.
- Turn off the heat and squeeze the juice of half a lemon over the kale. Toss to combine and adjust seasoning to taste.
- Serve hot as a side dish or mix into other recipes like pasta, soups, or grain bowls.
Notes
- Curly kale will have a more bitter edge and will require a longer cooking time.
- Swiss chard is milder and softer, so skip blanching to maintain texture.
- Spinach cooks down quickly, so reduce sautéing time to avoid it becoming mushy.
- Adding protein like grilled chicken, seared salmon, or a fried egg on top.
- Mixing the sautéed kale into cooked quinoa, farro, or barley for a nutritious grain bowl.
- Stirring it into pasta with a sprinkle of Parmesan and a drizzle of extra virgin olive oil.
- Add a touch of sweetness: Drizzle a small amount of honey or balsamic glaze to cut the bitterness.
- Incorporate acid: The lemon juice at the end helps mellow out bitterness, but you can also add a splash of white wine vinegar or apple cider vinegar for extra brightness.
- Pre-chop and blanch the kale, then store it in an airtight container in the fridge for up to 2 days. When ready to cook, just sauté with garlic for a quick meal.
- Grilled or roasted meats like chicken, lamb, or steak.
- Fish: Pan-seared or grilled fish like sea bass or salmon complements the earthy flavors of the kale.
- Pasta: Mix the sautéed kale into a light pasta dish for added nutrients and flavor. A simple aglio e olio or lemon pasta works beautifully with this side.
