Lacinato Kale
Lacinato kale, also known as Tuscan or dinosaur kale, packs more than 100 percent of the daily value (DV) of vitamins K and A in a one-cup serving. Now that’s a superfood!
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Tips
Lacinato kale can be eaten raw or cooked.
In the store, look for lacinato kale with leaves that are a very dark blue-green or black-green.
Store lacinato kale loosely wrapped in plastic in the fridge, do not wash prior to storing. The leaves are sturdy and do not bruise or crush as easily as other greens.
Prior to consumption, wash lacinato kale in cold water to remove dirt and dust. Pat dry to remove excess moisture.
Nutrition
Lacinato kale is a very good source of vitamin A, B-6, C, and K. It’s also a good source of calcium, copper, potassium and iron, and is rich in beta-carotene and lutein.
Ingredients
- 2 Tablespoons olive oil
- 1 medium sweet onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, seeded and finely chopped
- 1 teaspoon ground cumin
- ¾ teaspoon red chili flakes
- 1 28 oz. can whole peeled tomatoes with juice
- ½ teaspoon sea salt
- 5 Josie’s Organics lacinato kale leaves, coarsely chopped
- 1 Tablespoon fresh marjoram leaves, or oregano
- 4 large eggs
- 2 Tablespoons grated parmesan
Serves 4
Preheat oven to 425°.
Heat olive oil in a large skillet on medium-high heat. Sauté onion, garlic and jalapeno until softened. Stir in cumin and red chili flakes. Cook 1 minute to release the flavors. Add tomatoes, juice and salt. Cook for 5-7 minutes.
With the back of a wooden spoon, smash tomatoes to break them apart. Reduce the heat to medium, add kale leaves and marjoram (or oregano) and simmer 12-15 minutes until slightly thickened and kale is tender.
Transfer to a medium-sized baking dish. Crack eggs into the sauce. Cover with parmesan.
Place in the oven and bake until the whites of the eggs become opaque, about 10-12 minutes.
Let rest a few minutes. Serve with crusty bread.