Kale

Hardy, nutrient-dense leafy greens that thrive in cool weather and get sweeter after frost

Storage

Store unwashed in a plastic bag in the crisper drawer - it'll keep for up to 2 weeks. For longer storage, wash thoroughly, dry completely, and freeze in portions. Pro tip: blanch before freezing to preserve color and nutrients.

Keeps For

10-14 days fresh, often longer than grocery store kale since we harvest it the same day you pick it up.

Flavor Profile

Raw kale is earthy with a slight bitterness that mellows beautifully when cooked. Curly kale has more texture and bite, while lacinato (dinosaur) kale is more tender with a silky feel. Both varieties become sweet and nutty when sautéed or roasted.

How to Prep

The key to great kale is removing those thick stems - fold each leaf in half and strip the stem away with your fingers. For raw salads, massage torn leaves with a pinch of salt and olive oil or lemon juice for 2-3 minutes until they soften and turn darker green. This breaks down the tough fibers and makes it much more pleasant to eat. Baby kale is tender enough to use whole.

Ways to Cook

1 Massage with salt and oil for raw salads
2 Sauté with garlic and olive oil until wilted
3 Roast at high heat until edges are crispy
4 Add to soups and stews in the last few minutes
5 Blend into smoothies (start with baby kale)
6 Make kale chips by baking with oil and salt
7 Stir into pasta dishes or grain bowls
8 Steam lightly and dress with lemon

Pairs Well With

garlic lemon olive oil pine nuts dried cranberries apples bacon white beans chickpeas potatoes onions ginger parmesan feta walnuts

Good to Know

Summer kale can be tougher and more bitter than spring and fall crops due to heat stress. These leaves are best cooked rather than eaten raw - sautéing or roasting brings out their sweetness. Small holes from flea beetles are purely cosmetic and don't affect taste or quality.

Did You Know?

Kale was the most common green vegetable in Europe until the Middle Ages when cabbage became more popular. During WWII, Britain's 'Dig for Victory' campaign promoted kale as an easy-to-grow superfood that could survive harsh winters when other vegetables failed.