Lacinato kale

Lacinato kale is a variety of kale from the Acephala group of cultivars Brassica oleracea grown for its edible leaves. Lacinato (UK: /ˌlæsɪˈnɑːtoʊ, ˌlæ(t)ʃɪ-/,^[1] US: /ˌlɑːsɪ-/^[2]) or, in Italian and often in English, cavolo nero (/ˌkævəloʊ ˈnɛəroʊ, ˌkɑːv-/,^[3]^[4]^[5]^[6] Italian: [ˈkaːvolo ˈneːro]; literally "black cabbage") has a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale, or black Tuscan palm.^[7]^[8] Lacinato kale has been grown in Tuscany for centuries,^[9] and is one of the traditional ingredients of minestrone^[10] and ribollita.

^ "lacinato". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 23 August 2022.
^ "lacinato kale". Merriam-Webster.com Dictionary. Retrieved 13 September 2019.
^ "CAVOLO NERO". Cambridge English Dictionary. Cambridge University Press. Retrieved 13 September 2019.
^ "Cavolo nero". Collins English Dictionary. HarperCollins. Retrieved 13 September 2019.
^ "cavolo nero". Lexico UK English Dictionary UK English Dictionary. Oxford University Press. Archived from the original on 26 August 2022.
^ Stevenson, Angus; Lindberg, Christine A., eds. (2010). "cavolo nero". New Oxford American Dictionary (3rd ed.). Oxford University Press (published 2011). ISBN 9780195392883. Retrieved 13 September 2019 – via Oxford Reference.
^ Goin, Suzanne; Gelber, Teri (2005). Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. Random House Digital, Inc. p. 236. ISBN 9780307547675.
^ Thorness, Bill (2009). Edible Heirlooms: Heritage Vegetables for the Maritime Garden. Skipstone. p. 90. ISBN 978-1-59485-142-1.
^ Appleman, Nate; Lindgren, Shelley; Leahy, Kate (2008). A16: Food + Wine. Random House. p. 230. ISBN 978-1-58008-907-4.
^ Brennan, Georgeanna; Koons, Todd; Frankeny, Frankie (2003). Great Greens: Fresh, Flavorful, and Innovative Recipes. Chronicle. p. 30. ISBN 978-0-8118-3907-5.