Black kale, also called Tuscan kale, lacinato kale, or dinosaur kale, is a kale variety with long, narrow, deeply savoyed (bumpy) dark green-to-purple-black leaves, traditionally grown in Tuscany. It has a sturdier texture and a slightly sweeter, less bitter flavor than curly kale, especially once cooked, and its bitterness mellows further with braising or sautéing. It's a backbone ingredient of Tuscan dishes like ribollita and minestrone, and also works raw in salads (massaged with oil or lemon juice to soften it), sautéed as a side, or roasted until crisp. Like other dark leafy greens, it's rich in vitamins A, C, and K and in antioxidant pigments.