The blue-green foliage of this kale is nearly reptilian: deeply hued, rippled, and crinkly. Despite its rough appearance, when cooked, it is extremely sweet and tender. This European kale variety is know world wide for its great flavor and texture by many names: Lacinato, Cavolo Nero, Tuscan Kale, Palm Tree Kale, and Dinosaur Kale. A consistent, long-season garden companion, Dino Kale will never go extinct as long as you grow it each year. Use mature leaves in salads if marinated in an acidic dressing. The flavor is great in pasta dishes, or alone with garlic and olive oil.