Ingredient substitution guide
Best substitutes for lacinato kale
Best swap for lacinato kale: Swiss chard, 1:1; more tender, reduce cook time.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Lacinato Kale?
The best swap for Lacinato Kale is Swiss Chard, 1:1; more tender, reduce cook time. Another option is Spinach, 1:1; much more tender, wilts faster. The table below also lists Curly Kale, Collard Greens and Mustard Greens, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Swiss chard | 1:1; more tender, reduce cook time |
| Spinach | 1:1; much more tender, wilts faster How to use it: Spinach cooks in about 3 to 10 minutes, against 10 to 15 for kale. |
| Curly kale | 1:1 by weight with the stems stripped; a tougher leaf, so massage it for salads or give it longer in the pan |
| Collard greens | 1:1 by weight; sturdier, and better suited to a long braise than a quick saute How to use it: Collards take about 10 to 20 minutes against 10 to 15 for kale; vinegar or lemon tames their bitterness. |
| Mustard greens | 1:1; peppery and sharper, and it mellows with longer cooking |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Ohio State University Extension, Selecting, Storing, and Serving Ohio Greens (HYG-5519) (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.