All the kale varieties we grow are tender, deep-green, and ready for a kale salad or a quick saute.

Storage

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.

Cooking Tips

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.

Recipes

The Kale Salad that Started it All

Garlicky Sauteed Kale

Kale Chips

Kale & Quinoa Salad with Ricotta Salata

Paula Wolfert’s Knife & Fork Kale

Beans & Greens Soup

Ruth Reichl’s Spicy Tuscan Kale

Suzanne Goin’s Slow Cooked Tuscan Kale

Baked Chilaquiles with Black Beans & Kale

Kale (and/or lettuce) Caesar Salad