All the kale varieties we grow are tender, deep-green, and ready for a kale salad or a quick saute.
Store kale in the fridge for a week, if not longer. Unwashed greens last longer, so only wash right before you plan to cook. If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for several minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags.
Kale is a versatile leafy green -- it's great blanched, sauteed, or dressed raw as a salad. Kale is also delicious in soups, on pizza, in whole-grain salads, or even roasted as ‘chips.' To prepare kale, pull the leaves off the stems, stack and roll the leaves, and chop into whatever sized pieces you like. If eating it raw, slice it very thinly, in a chiffonade.
The Kale Salad that Started it All
Kale & Quinoa Salad with Ricotta Salata
Paula Wolfert’s Knife & Fork Kale
Ruth Reichl’s Spicy Tuscan Kale
Suzanne Goin’s Slow Cooked Tuscan Kale
Baked Chilaquiles with Black Beans & Kale