Also known as "nero di toscana kale," or cavolo nero which translates to "black cabbage."
I'm growing it this year and I've read mixed reviews about the taste. Some say it's very bitter and that they prefer red kales. Others rave about the full flavor. I'm looking forward to cooking it up in soups this fall.
Any other ideas for it's use is appreciated. Also,does anyone know if it freezes well?