Kale

Nutrient-dense leafy greens, from tender baby kale to robust winter varieties

Storage

Wrap unwashed leaves in a damp paper towel and store in a plastic bag in the crisper drawer. For longer storage, wash, thoroughly dry, and freeze in portions.

Shelf Life

10-14 days when properly stored. Our fresh kale stays crisp up to 3 times longer than grocery store bunches.

Flavor & Texture

Earthy and slightly bitter when raw, becoming sweeter and more mellow when cooked. Lacinato (dinosaur) kale has a more delicate texture than curly varieties.

Prep Tips

Remove thick stems by folding leaves in half and stripping along the stem. Massage raw kale with oil or acid to tenderize for salads. Baby kale needs no stemming or massaging.

How to Use It

Raw in salads (massaged)
Sautéed with garlic and olive oil
Baked into crispy chips
Blended into smoothies
Added to soups and stews
Grilled or roasted until crispy

Tastes Great With

garlic, lemon, olive oil, pine nuts, raisins, apple, bacon, white beans, potatoes, onions, ginger

Watch Out For

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. Small holes from flea beetles are cosmetic only and don't affect quality.

Fun Fact

Kale was the most common green vegetable in Europe until the Middle Ages when cabbage became more popular. It experienced a revival in WWII Britain where it was easy to grow and highly nutritious.