Finding a substitute for Tuscan kale isn’t just about swapping greens; it’s a rescue mission for your dinner.
We’ve all been there—mid-recipe, we realize the star ingredient is missing.
No sweat, though.
Our kitchens are full of undercover heroes ready to step in.
Curly kale, for instance, is everywhere and curls up nicely to the task.
Swiss chard? It brings a colorful zing like no other.
And don’t even get us started on baby spinach—tender and ready at a moment’s notice.
Think of these as your go-to backups, the understudies that are ready to shine.
They’ll keep your meals on track and just as delicious, promise.
What is Tuscan Kale?
Tuscan Kale, formerly known as Dinosaur Kale, is one of the most popular kinds of kale out there.
Originating in Italy, it is also referred to as cavolo nero – meaning black cabbage – due to its dark color.
It has long, frilly-edged leaves, which makes it a standout ingredient when used in salads or other dishes.
The taste is earthy and robust with a slightly bitter aftertaste which mellows out during cooking.
It has a pleasantly crunchy texture that adds great substance to whatever dish you use it in.
You can sauté this variety of kale for about 6 minutes until just softened; however, steaming for 4-5 minutes tends to bring out the best flavors.
Add some nuts, seeds, or fruits to perk up any salad made with Tuscan kale, and make your next meal a nutrient-packed hit.
The 5 Best Substitutes for Tuscan Kale
If you’re looking for a great alternative to Tuscan kale, you’ve come to the right place.
Whether you’re short on time or simply can’t find this leafy green in your area, there are plenty of alternatives that will still bring flavor and nutrition to your plate.
Here is a list of our top five best substitutes for Tuscan kale:
1 – Baby Spinach Leaves
Baby spinach leaves are a delicious and healthful way to add some green to your life.
With a mild, sweet flavor and tender texture, they make a great addition to smoothies and salads alike.
They can also be used in omelets or as a vegetable side dish – sautéed with fresh garlic for an extra layer of flavor or simply steamed for a light and cozy feel.
Baby spinach adds antioxidants like Vitamin A, Vitamin C, potassium, folate, calcium, and iron that help power our bodies throughout the day without feeling weighed down by heavy meals.
Give your diet a boost with this vibrant green – you’ll never look back.
2 – Collard Greens
Collard greens are an incredibly nutritious, flavorful, and versatile vegetable.
Belonging to the cruciferous family of vegetables, collard greens are rich in calcium, vitamins A and C, as well as dietary fiber.
With dark green leaves and firm stems that give off a slightly sour yet earthy flavor, collard greens have a texture similar to kale and cabbage.
Delicious when wilted inside tacos or sandwiches, these greens also add great earthy flavor when added to salads or used as wraps itself.
To cook collard greens at home, try sautéing with garlic, onion, and olive oil for about 7-10 minutes for the best results – it is truly delicious.
3 – Swiss Chard
Swiss chard is a vibrant, leafy vegetable that is intensely flavorful and incredibly versatile.
It’s packed with plenty of iron, calcium, and vitamins A and C, making it an incredibly nutritious addition to any meal.
Its leaves have ridged centers with delicious crunchy stems with a vibrant mixture of colors ranging from bright greens to deep purples.
Swiss chard has a unique sweet flavor that blends well with many different seasonings.
It pairs wonderfully with aromatic herbs like rosemary or thyme, complemented by the sharpness of garlic or onions when cooked.
The texture of Swiss chard can be cooked until wilted or left crunchier, depending on preferences.
It can be used in salads, soups, and stews or as part of a mix of quiche and pizza creations.
4 – Mustard Greens
Mustard Greens can be considered a sensation in the culinary world.
Not only do they offer an array of health benefits and vitamins, but they also have a delicious, unique flavor.
The texture alone is enough to mesmerize you with its crispness.
To take advantage of its salty-sweet nuance and spicy overtones, try serving them raw, just like you would spinach or kale in salads, sandwiches, or wraps.
If you decide to cook it, prepare to enjoy its mushroom-ish notes developed through quick sautéing in oil or stir-frying for about 10 minutes.
Mustard Greens is truly an exciting ingredient to work with that can turn any dish into an eye-catching plate with its gorgeous vibrant leaves.
5 – Chinese Broccoli
It’s hard to imagine Chinese food without Chinese broccoli.
Its flavor adds a unique umami dimension to every dish, and its crunchy texture adds a perfect textural component that creates a balanced dish that is sure to live up to all expectations.
The mild herbal taste of steamed Chinese broccoli with garlic stir-fry has something magical about it – it’s like tasting the elusive combination of sweet, salty, sour, and bitter notes at the same time.
You can sliver the stems for a stir fry with mushrooms or add florets for an updated version of your favorite chicken or beef dish.
Mixing it with glass noodles and soy sauce brings out even more umami flavors and makes every bite irresistible.
Nothing compares to the cooked perfection of this underrated vegetable that leaves no plate unfinished.
Conclusion
In conclusion, Tuscan Kale may be a popular choice for many, but there are plenty of other leafy green veggies that pack just as much flavor and even more nutrition.
You can use baby spinach, collard greens, Swiss Chard, Mustard Greens, or Chinese broccoli to replace Tuscan Kale in your recipes, and you won’t be sorry.
Try one of these options today and taste the difference for yourself – you won’t regret it.
The 5 Best Substitutes for Tuscan Kale
Ingredients
- Baby Spinach Leaves
- Collard Greens
- Swiss Chard
- Mustard Greens
- Chinese Broccoli
Instructions
- Pick your favorite substitute from the list above.
- Follow cooking directions for your selected substitute with the proper ratio of ingredients.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of AmericasRestaurant.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
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