Lacinato Kale

Quick Facts

Type: Leafy Green Vegetable
Flavor: nutty sweetness, slightly bitter, earthy, delicate
Availability: July
Quantity: Bunch of 9
Use: Consumed raw or cooked
Grown:  Field
Grown by: Production Intern

Storage and Preparation

Short Term Storage: Store Kale unwashed in an open plastic bag in the vegetable crisper of the refrigerator (3-5 days).
Preparation: Wash leaves under cool running water to remove dirt before cooking or eating. 

Pairings and Nutrition

Pairing: Lacinato kale is very common in Italian cuisine.  I can be sautéed with olive oil, and garlic and served as a simple side dish.  It is commonly used in hearty soups or pasta dishes.
Nutrition: Adults should consume 1.5-2 cups of leafy green vegetables per week according to the USDA MyPlate recommendations.  Kale is high in calcium, potassium, and vitamin C.  One cup of chopped kale has almost as much vitamin C as one cup of orange. 

Lacinato Kale Recipes

Wilted Kale with Coconut, Ginger, and Lime


  • 1 tablespoon light coconut milk
  • 1 teaspoon canola oil
  • 1 seeded minced jalapeño
  • 2 teaspoons minced ginger
  • 8 cups lacinato kale, stemmed and chopped
  • 1/4 cup light coconut milk
  • 1/4 cup water
  • 1/2 teaspoon sugar
  • 1/4 cup light coconut milk
  • 2 teaspoons lime juice
  • 1/8 teaspoon kosher salt


  1. Heat a Dutch oven over medium-low heat. Add 1 tablespoon light coconut milk and canola oil. Add jalapeño and ginger; cook 1 minute.
  2. Add kale; cook 2 minutes. Add 1/4 cup light coconut milk, water, and sugar; cover and cook 4 minutes.
  3. Stir in 1/4 cup light coconut milk, lime juice, and kosher salt.

Turkey Meatball Soup with Kale

  • 1 pound ground turkey breast
  • 1/2 cup cooked quinoa
  • 2 ounces Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 6 garlic cloves, minced and divided
  • 1 large egg, lightly beaten
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/2 cup chopped shallots
  • 1/2 cup chopped celery
  • 8 cups trimmed chopped lacinato kale (about 1 pound)
  • 1/4 teaspoon crushed red pepper
  • 5 cups unsalted chicken stock
  • Lemon wedges (optional)


  1. Combine turkey, quinoa, 1/4 cup cheese, parsley, basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 garlic cloves, and egg in a large bowl; mix gently just until combined. Working with damp hands, shape turkey mixture into 24 meatballs (about 2 tablespoons each).
  2. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add 12 meatballs; cook 8 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining 12 meatballs.
  3. Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots and celery to pan; sauté 5 minutes. Add remaining 4 garlic cloves; sauté 1 minute.
  4. Add kale, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper; cook 2 minutes, stirring occasionally.
  5. Add stock; bring to a boil. Return meatballs to pan. Reduce heat; simmer 10 minutes or until kale is tender and meatballs are done.
  6. Ladle 1 1/3 cups soup into each of 6 bowls; divide remaining cheese evenly among bowls. Serve with lemon, if desired.