Dinosaur kale, also called Tuscan kale, lacinato kale, or black kale, is a kale variety with narrow, deeply crinkled, dark blue-green leaves - the bumpy texture that gives it its common name. It originated in Italy, particularly Tuscany, where it has long been a staple, and is now widely grown in the United States as well.
Its flavor is earthier and slightly sweeter than curly kale, with a mild bitterness. The sturdy leaves hold up well in soups, stews, and braises, and can also be sautéed, roasted, or eaten raw in salads and smoothies (often massaged first to soften the texture). It pairs well with chicken, pork, and beef, with sweet foils like apples and sweet potatoes, and with garlic, chili peppers, and bold herbs like rosemary and thyme. Like other kale, it's a good source of vitamins A, C, and K.