Italian heirloom, also known as "dinosaur" kale, black cabbage, and black palm. Dark, blue-green, noncurled but heavily blistered (savoyed). Rich, tender leaves have a softer texture and milder texture than green curly kales. Vigorous leaves of this 18th century heirloom are traditionally used in soups and stews. This type is commonly considered to be the best tasting kale. You can harvest the first shoots as tender young salad greens or achieve full-sized plants in 2 months.

Tolerant of hot and cold weather.

Kale prefers a fertile, well-drained soil high in organic matter with a pH range of 6.0–7.5. Consistent moisture will produce the highest-quality leaves.