Cavolo nero is also known as black cabbage, black kale, Tuscan cabbage, or by its Italian names lacinato and nero de Toscana and is a cousin to the popular Italian vegetable cavolo fiore (similar to cauliflower). With its distinctive long, dark green, almost black leaves, cavolo nero originates from the fields of Tuscany where it was first believed to be grown in 600BC.
Like its cousin kale, cavolo nero is a member of the brassica family and used in many traditional Italian dishes, from soups through to main meal
Referenced : http://www.discoverkale.co.uk/what-is-cavolo-nero/
To Prepare: Remove any coarse outer leaves, cut off the other leaves. Wash them and cut off the stalks and also their heavy central veins. Stack two or three leaves and cut them across into wide or narrow strips. To Store: Store kale in a in a plastic bag in the fridge where it will keep for 5-6 days.