Kale, a leafy green vegetable from the Brassica family, has become a popular addition to many diets due to its nutritional content. While various types exist, Tuscan kale and “regular” curly kale are frequently encountered. This comparison explores their distinct characteristics, including appearance, taste, and uses.
Visual and Textural Distinctions
Tuscan kale, also known as Lacinato, Dinosaur, or Black kale, has a unique appearance. Its leaves are long, narrow, and are flat, with a dark blue-green to almost black hue. They have a distinctive bumpy or pebbled texture, often described as resembling dinosaur skin. When raw, its texture is often considered softer than curly varieties.
In contrast, curly kale is characterized by its tightly ruffled and crinkled leaves. Its color can range from bright to dark green, and typically has an oblong or obovate shape with visible white veins. Curly kale generally possesses a coarse and thick texture when raw.
Flavor Profiles and Culinary Applications
Tuscan kale offers a milder and slightly sweeter flavor than curly kale. It often carries earthy undertones and a subtle nutty sweetness, and is often found less bitter. Its flavor profile makes it suitable for soups, stews, and sautéing, as it holds up well during cooking. It can also be enjoyed raw in salads, particularly when massaged with oil or lemon juice to tenderize its leaves.
Curly kale typically has a more robust, peppery, and sometimes bitter taste. While its flavor can be strong when raw, cooking helps to mellow its intensity. Curly kale is commonly used in hearty dishes like soups and stir-fries, and its texture allows it to become crispy when baked into kale chips. For raw consumption, massaging the leaves with an acidic component like lemon juice can help soften their texture and reduce bitterness.
Nutritional Comparison
Both Tuscan and curly kale offer robust nutritional content. They are excellent sources of vitamins A, C, and K, supporting vision, immune function, and blood clotting. These leafy greens also provide essential minerals, including calcium, iron, and potassium.
Both types contain significant fiber, aiding in digestive health. Both types are also rich in antioxidants, such as beta-carotene, lutein, and zeaxanthin, which protect cells from damage.
Practical Considerations
Curly kale is generally the most common variety in grocery stores, making it widely accessible. Tuscan kale, while increasingly popular, is more frequently found in specialty markets or at farmers’ markets. Its cost has increased with rising demand, though it typically remains reasonably priced.
Both types of kale require removing tough central stems before cooking or eating raw. For Tuscan kale, this involves running a knife along the stem to separate the leaf; curly kale leaves are often pulled from the stalk. Thorough washing is important, especially for curly kale’s crinkled surfaces, which can trap dirt. Both types store well in the refrigerator, ideally in a plastic bag or loosely wrapped, maintaining freshness for up to a week.