Out of Kale, one case
Tuscan kale substitutes
5 options, ranked, with the exact amount
Use Swiss chard
Same amount as the kale
For Tuscan kale, the best substitutes are Swiss chard (similar texture), collard greens (sturdy), escarole (mild), or regular curly kale (more bitter). Swiss chard is the closest match in texture and cooking properties.
- Best for —
- soups
One casethe full kale card
Every option, one card
Ranked| # | Substitute | Instead of kale |
|---|---|---|
| 1 | Swiss chardsoups | Same amount |
| 2 | Collard greenssoups | Same amount |
| 3 | Escarolesoups | Same amount |
| 4 | Regular curly kalesoups | Same amount |
| 5 | Bok choystir-fries | Same amount |
Swiss chard
Similar flat, tender texture and mild flavor to Tuscan kale
- Best for
- soups, stir-fries, braised dishes, pasta dishes, salads
- Cooking time
- 8-12 minutes
Cook stems first, then add leaves.
Collard greens
Large, flat leaves with robust flavor and similar cooking properties
- Best for
- soups, braised dishes, stir-fries, southern-style cooking
- Cooking time
- 20-30 minutes
Remove tough stems, needs longer cooking.
Escarole
Mild bitter green with tender leaves and good for cooking
- Best for
- soups, salads, braised dishes, pasta dishes
- Cooking time
- 8-12 minutes
Less bitter than kale, great for Italian cuisine.
Regular curly kale
More bitter and tougher than Tuscan kale but same nutritional benefits
- Best for
- soups, stir-fries, braised dishes, salads (massaged)
- Cooking time
- 10-15 minutes
Remove tough stems, massage for salads.
Bok choy
Asian green with crisp stems and tender leaves
- Best for
- stir-fries, soups, braised dishes, Asian cuisine
- Cooking time
- 5-8 minutes
Cook stems first, then add leaves.
The longer answer
About this case
When you don't have Tuscan kale (lacinato kale), these leafy green substitutes will work well. Each substitute has its own texture and flavor profile, so choose based on your recipe and desired taste.
Tips for substituting kale
8 tips- Tuscan kale has flat, dark green leaves and is more tender than curly kale
- Remove tough stems from all leafy greens before cooking
- Tuscan kale is great for soups, stir-fries, and braised dishes
- Store in refrigerator crisper drawer wrapped in damp paper towel
- Use within 3-5 days for best flavor and texture
- Pairs well with garlic, lemon, olive oil, and Parmesan cheese
- Can be eaten raw in salads when young and tender
- Freeze blanched leaves for longer storage
Questions
5 questionsWhat's the difference between Tuscan kale and regular kale?
Tuscan kale (lacinato kale) has flat, dark green leaves and is more tender and less bitter than curly kale. It's also known as dinosaur kale.
Can I use Swiss chard instead of Tuscan kale?
Yes, Swiss chard is an excellent substitute for Tuscan kale. It has a similar flat texture and mild flavor, though it's slightly sweeter.
What's the best Tuscan kale substitute for soup?
Swiss chard or escarole work best for soup. They have similar cooking properties and mild flavors that work well in soups.
Can I use collard greens instead of Tuscan kale?
Yes, collard greens work as a substitute, but they're more bitter and need longer cooking time. They're best for hearty dishes like soups and braises.
What's the best Tuscan kale substitute for salad?
Swiss chard or young escarole work best for salad. They have tender leaves and mild flavors that work well raw.