Lacinato kale, also known as dinosaur kale, Tuscan kale, or cavolo nero, is an heirloom variety featuring long, narrow, dark blue-green to almost black leaves that are heavily savoyed (bubbled and crinkled) with a distinctive bumpy, strap-like appearance and matte finish, growing on sturdy upright stems up to 18-24 inches tall or more. The leaves are thick yet tender when young, with a robust, slightly bitter, earthy flavor that's richer and more complex than standard curly kale—developing a pleasant sweetness when cooked, without the overpowering cabbage taste some greens have. It's excellent sautéed with garlic and olive oil as a classic Italian side, massaged raw for hearty salads (it holds up well to dressings), added to soups and stews like ribollita or minestrone, blended into smoothies for nutrition without strong taste, or roasted into crispy chips for a healthy snack. This variety is an outstanding choice for Utah because it's extremely cold-hardy (survives light freezes and often overwinters with protection in our climate), slow to bolt in variable cool seasons, and thrives in our alkaline soils with good drainage and full sun—making it one of the most reliable greens for extended spring, fall, and even winter harvests when using transplants for an early start.
