[ti]list[/ti]Nero Di Toscana {aka Dinosaur} Kale...

[daylilydude]

Anyone...  Nero Di Toscana Kale

[spacecase0]

here is a link that works for it
tatianastomatobase.com/wiki/Nero_Di_Toscana
if I am correct about this (I have no way to verify as the seed packet is gone, but the pictures do match as well as the description),
I have had this growing here for a year now,
it was to spicy for me (I like very bland kale)
had no issue with 24F nights or 105F days (might be why it was spicy)
grew all summer and winter and went to seed in spring time nearly a year later
lots of seeds that the birds are eating,
am going to make an effort to harvest most of the seeds (many are still green now)
people that like kale seemed to like it,
I liked it only when baked as chips

[paulf]

Saw it growing around Niagara Falls and we had to try it. Very good ornamental, but neither of us like to eat kale, so it was very pretty and unusual and a conversation piece of the garden. No takers on eating the stuff.

[ladymarmalade]

This is my favorite kale. I can cut-and-come-again off the plants all season long. And come the end of season, this variety of kale holds up very well to blanching and freezing, to be added to soups and stews all winter long.

Like any kale, it sweetens after a kiss of frost, but I like it all year round. The plants will get quite large if left to grow all season long without much harvesting.

Only thing I don't care for about it is that the texture of the leaves makes the undersides ideal for spiders and other creepy crawlies to spin webs and egg sacs. Every leaf gets a thorough washing and going over before I use it. This kale also seems less desirable to the cabbage moth butterflies. My cabbage will look like swiss cheese while the kale only has a few nibbles here and there.

[swamper]

It's my favorite type of kale too. The flavor and texture are a little bolder than winterbor or russian types but it seems to cook up tender. This year I have a variety called Black Magic which is a little darker than the standard lacinato kales.

[Laura_in_FL]

Very pretty in the garden, and very tough...mine survived 15F nights and even getting coated in ice pellets in January 2014. Seemed pretty resistant to pests and heat, too.

I thought the taste was pretty good, and it made a nice addition to soup, but it seemed to take quite a while to cook up tender. Giving it a quick sautee was only good if you wanted a jaw workout. No one in the family liked it but me, and there are other greens that I like better, so I haven't grown it again.

I might grow it again as an ornamental edible sometime - it gets nice and tall, holds up to both cold and heat, and the color and texture of the leaves makes it a nice backdrop for small brightly colored flowers. And I could always eat it if the mood strikes.