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KALE LACINATO

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 DAYS

MATURES IN

MATURES
IN

65 DAYS

TASTE IT FOR

TASTE IT
FOR

4-8 WEEKS

CARE & HARVEST

Kale does not require any pruning. As leaves grow, they can be harvested as baby leaves which is great for fresh salad mixes. Cutting when the leaves are 2-3 inches tall will allow the plants to regrow. Once plant reaches maturity, harvest leaves as needed by cutting at the base.

QUICK FACTS

Lacinato kale is a long-standing staple of Italian cuisine and native to the Mediterranean region. It’s sometimes called Tuscan kale or dinosaur kale, and has been used for centuries in Tuscany.

Kale is known as a ‘superfood’ for its high nutrient density. Lacinato kale is low in calories and and is exceptionally high in the following:

  • Vitamin A, K, C
  • Magnesium, which supports healthy blood pressure, mood, sleep, and muscle strength among others
  • Antioxidants, which protect against the attack of free radicals
  • Beta-carotene, which is turned into vitamin A leading to the high vitamin A concentration. 

Kale can be used fresh or cooked. To use fresh, it is best to massage it to break down fibers and make it easier to eat. It can be tossed in olive oil with salt and baked on a sheet to make kale chips. Steaming it makes for great side dishes or additions to healthy bowls.

HARVEST TO PLATE RECIPE

PALEO SAUTÉED LACINATO KALE RECIPE

Photo / Recipe Source: I Heart Umami

INGREDIENTS

  • 10 oz. Lacinato kale, stems removed and dice to 1-inch pieces (see notes)
  • 0.4 oz. cloves garlic, finely minced (about 2 large cloves)
  • 2 tbsp olive oil, divided
  • ¼ tsp coarse sea salt or to taste
  • ½ tbsp vegetable or chicken stock

INSTRUCTIONS

  • Rinse and wash the lacinato kale thoughtfully. Pat dry. Lay a kale leaf on a cutting board and run a paring knife along each side of the center stem. Repeat until all the stems have been removed. Stack 4-5 layers of kale leaves and roll them up to slice into 1-inch pieces. You want to keep the kale leaves with as little water as possible so use a salad spinner, if necessary.
  • Mince garlic and set aside ready to use.
  • In a well-heated large stainless steel or cast iron skillet, lower the heat to medium. Add 1 tbsp oil and saute garlic with a pinch of salt for 3-5 seconds.
  • Add kale leaves and 1 extra tbsp olive oil. Toss and saute for 2 to 3 minutes further. Cover with a lid and cook for 1 minute.
  • Open the lid, season with salt and stock. Saute for 30 seconds. Off heat, serve warm or in room temperature.