Source: Bon Appetit Bon Appetit’s notes: Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, dark green bumpy leaves; find it at farmers’ markets and some supermarkets. Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets. My notes: I made one batch with Tuscan kale and another with curly kale. They were both delicious but the Tuscan kale was more so. The second time, too, I overcrowded the pan with kale and the pieces didn’t get as dark and delicious, so I would caution against trying to cram more than a generous layer of kale into whatever pan you are using. It does cook down a little bit, but not as dramatically as unblanched spinach or chard when sautéed. This kale is delicious on its own, but also makes a wonderful filling for omelets. I made a giant omelet in a 12-inch skillet using 6 eggs. After the eggs were mostly set, I covered them with the kale and then sprinkled some feta over top, which was delicious, but any number of cheeses would work well. I finished it off in a 350ºF oven for about five minutes or less — just until the uncooked egg was set. The stuffing, by the way, is delicious, too. I make a much simplified version, omitting the fennel and the fennel seeds.