The jist of it is that I have found that kale is the leafy vegetable highest in carotene and lutein, two phytonutrients which act as antioxidants tyo generally protect against aging, cancer, and degenerative diseases, and macular degeneration.

Specifically, recent research from the Unive. of New Hampshire has identified a variety of kale which has more than twice the levels of both these nutrients, compared to kost other varieties.
Here is a link to their paper(in .pdf format)
http://luteinlab.unh.edu/hortsciencekalecarotenoidpaper.pdf

The variety is called "Cavolo nero", or "Toscano" kale, which is an Italian variety also known as "dinosaur kale", because it is different in appearance from standard types. below is a link with a description and photo.

I'd like to know if anyone here has grown this variety, and if so, could you give me any details about it's culture
relative to standard recomendations. Things like:
-do you start transplants early, or direct seed?
-how close can plants be spaced?
-how high can these plants get?
-how productive is this variety?

plants need at least 2' between each other and kale can get about 3' high.

I don't do dinosaur kale but I get about 10LBs per 50' cut once a week. You cut th leaves, not the entire plant BTW so one planting will keep producing for weeks if not months.

Preparation In a large pot, combine the potatoes, onion, kale, garlic, and salt. Add 6 cups water and bring to a boil. Cover, lower heat, and simmer very gently for 1 hour and 15 minutes or until kale is quite tender. In as many batches as necessary, pour the soup into the container of an electric blender or food processor and blend until you have a smooth texture. Pour soup back into soup pot and taste for seasonings. Add more water if the soup seems too thick. Just before serving, add the olive oil and black pepper.

Curried Chickpeas and Kale

2 tablespoons ghee or vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 tsp cumin
3 cups chopped kale or 1 pkg frozen chopped spinach
1 1/2 tbs curry powder
1 tsp ground ginger
1 tsp ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomatoes
1/4 tsp salt or to taste

Combine all ingredients in your crock pot and let it cook
on low 7 to 8 hours, or on high for 4 hours.

And of course there is the simple saute Kale & Garlic

the Garlic Lady

The Lacinato kale contains twice the lutein, vitamin a, and other nutrients, so that is the one I'm pushing. I will also be growing standard kales and red kales.

These cut-and come-again vegetables are, to my mind, some of the easiest crops to grow and market on a regular basis.
Very few people at my market fool with them because of their perishable nature, and all I need to do is boost sales. The collard greens I grow produce for 7-8 months out of the year.

Link below is to the research on kale at UNH.

1 pound penne pasta - cooked to al dente stage & drained
1 pound kale - any variety - stemmed & roughly chopped
12-20 Kalamata olives, or other black, Greek brine-cured olive - pitted & chopped *(See tip below)
1 pkge./square feta cheese - chopped/crumbled
1 red onion, chopped
olive oil
Fresh ground black pepper or red pepper flakes to taste

Pour enough olive oil to coat the bottom of a large pot. Add chopped onion & saute until soft but not browned.
Add rinsed chopped kale, & stir thoroughly, adding a LITTLE water if necessary, although the water clinging to the rinsed kale should be enough. Add chopped pitted olives & stir again. Add hot drained pasta & stir again. Finally, add feta cheese & stir again until cheese is just heated thru & starting to melt. Add pepper to taste (something I usually allow diners to do for themselves.)

(Tip: if dealing with unpitted olives, simply smash them with the flat side of a large kitchen knife - pit will squeeze out easily.)

I LOVE this recipe!! It's great hot in the winter, & also makes a terrific "room temperature" pasta dish for warmer months.

2 3/4c chicken broth or stock
1/4c heavy cream
1 medium russet potato, unpeeled, sliced 1/4-inch thick then quartered
2c chopped kale
1/2lb spicy italian sausage
1/4t salt
1/4t crushed red-pepper flakes

In saucepan, combine chicken stock and cream. Place over med heat. Add potatoes. Stir in kale. Grill or saute sausage until no longer pink in center. Cool. Cut sausage at angle into 1/2-inch-thick slices. Add to soup. Stir in salt and red pepper. Simmer, stirring occasionally, for 1 hour.

I don't grow kale, but. I buy it from another vender for the soup. She was suprised that anybody but her knew what it was. She grows it for herself and brings 1-2 bunches along and hardly ever sells it.

Patty

P.S.- If you're pushing nutrition, you might want to dabble with a salad mix made of baby kales, collards, chards, beet greens, and asian greens! :)