Kale is a leafy green vegetable in the Brassica family. This Family includes cabbage, collards, broccoli, and Brussels sprouts and is one of the most nutritionally dense foods you’ll find. Kale is often called a “superfood” because it is packed with nutrients such as calcium, potassium, betacarotene, and other antioxidants. Kale shines as a cold-weather crop and is at its most flavorful and tender in the colder months – the winter frost only makes it sweeter. There are many different varieties of kale, including the popular, hearty winterbor, red and white Russian, and lacinato (also known as Tuscan or dinosaur kale).
Lacinato Kale is an incredibly versatile green, and can be used raw in salads, sautéed/steamed/braised, or roasted into crunchy kale chips. The tough stems and ribs should be removed before the greens are cooked. Kale can be substituted for spinach in most dishes (with longer cooking time). Try it in soups, pasta sauces, stir-fries, omelets, or sautéed as a side dish. Blend this nutrient-rich green in a smoothie with fruit—the kale flavors don’t stand out, but you still get all the benefits!
Kale is a so-called “superfood” because of its myriad health benefits. A single serving (one cup) contains more than a day’s worth of vitamin A requirement, which is important for eye health and immune function. It is also full of vitamins K, C, and B6 as well as manganese, copper, calcium, and magnesium. One cup of cooked kale contains 1000% more vitamin C than one cup of cooked spinach! Kale is one of the most nutrient-dense foods in the world. To get the full health benefit of kale, it should be eaten with a fat source, like olive oil, which improves the absorption of the nutrients.
STORING & COOKING INFORMATION
Handling: Kale’s curly leaves provide multiple traps for dirt, so it should be cleaned carefully. Wash kale in a deep bowl of cold water, stirring it a bit to release the grit, then lift it out. Pour out the water, and refill the bowl with fresh water. Repeat until you no longer see any grit in the water.
Storage: Kale will last up to 1 week if wrapped in a damp towel or plastic bag and placed in the crisper drawer of the fridge.
Freezing: Wash and remove any damaged pieces. Blanch the Kale by dropping into boiling water for a few minutes, cool it immediately in ice water bath, drain thoroughly and place in freezer bags. Remove air from the bag (to prevent freezer burn) and place it in your freezer.