Kale

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Kale is the most ancient and among the earliest cultivated member of the cabbage family. It was a favorite vegetable in ancient Rome and has remained a particularly popular vegetable in Scotland and Ireland. Nutritionally, kale is vastly superior to most vegetables. It is very rich in vitamins A and C, and calcium. B vitamins and other minerals are also in excellent supply. Kale also has the highest protein content of all of the cultivated vegetables.

Toscano Kale

Toscano Kale

Green "curly" Kale

Green "curly" Kale

Storage Tips:

  • Wrap kale in damp towel or place in plastic bag and keep in the hydrator drawer of the refrigerator.

  • Kale is best used fresh but will keep for 2-4 days if kept moist and refrigerated.

  • For long-term storage, kale can be frozen. Wash, de-stem, and blanch leaves for 2 minutes. Rinse in ice-cold water and pack into zip-lock bag or airtight container. Freeze.