In article ,
Nick Maclaren wrote:
In article ,
Gary Woods wrote:

Cavallero Nero (a.k.a. Italian black kale)

Is this perhaps what I've seen as "Tuscan" or "Dinosaur" kale; long fleshy
leaves with a pebbly (think the ice surface used for curling) surface?
If so, I love it, and it produces a lot more to eat after cooking.

That sounds like it!

Definitely. http://en.wikipedia.org/wiki/Lacinato_kale


Regards,
Nick Maclaren.