Packed with vitamins K, A, and C, petite lacinato is part of the exciting vanguard of kale that we grow at The Chef’s Garden that is all about delicacy, beauty, and flavor. We pick our lacinato as well as our peacock, savoy, and pigeon kales when they are young, tender, and vibrantly flavored.
We introduced lacinato to the farm about fifteen years ago in the hope that chefs would see it as an alternative to the traditional mixed salad comprised of the usual suspects of cress, arugula, and mesclun.
Chefs who taste its sweet, nutty flavor with its mild salty note and marvel at its seductive ridges and intense color are won over immediately. They begin to see kale for its singular virtues rather than looking at it as an afterthought on a plate in the same way as a lemon wedge or sprig of parsley is mindlessly added for garnish.
Lacinato kale is referred to as cavolo nero in Italy, which translates as black kale because of its dark blue color when it reaches maturity. Italians adore it so much that it’s become a primary ingredient in classic Tuscan dishes like ribolita and minestrone. It was even grown by Thomas Jefferson in his gardens at Monticello.
This beauty is also referred to as dinosaur kale because of the deep ridges it forms as an adult that resemble embossing on a lizard’s skin. Our petite variety is more delicate and does not impart the bitter notes of its older counterpart. It’s as tender as lettuce, and its visually seductive, cobalt blue, elongated shape makes it a perfect addition to a petite kale blend.
Chefs turn to us again and again for our unique kale varieties, and our petite lacinato is one of their favorites. Their interest is piqued because of our focus at The Chef’s Garden on growing smaller, vibrant vegetables that embody our belief that color is health, and the more variety you can add to your menu, the healthier your body will be and the happier your palate, too.