Storage Tip:  Refrigerate in the plastic bag it comes in and wash prior to eating, or wash and store it for later.

Washing Instructions: Greens have already been rinsed at the farm, but it would be a good idea to fill your clean sink with very cold water and swish the leaves around in it vigorously. Let them soak for a few minutes, swish again, and then dry thoroughly with a salad spinner, gently on towels, or by twirling in a mesh bag outside. You can use the kale right away or roll the leaves loosely in a kitchen towel, put the towel in a plastic bag, and refrigerate in the vegetable bin.

Tasty Tidbit: Small kale leaves are more tender and can be eaten raw. Larger, more mature leaves can also be eaten raw, and lend themselves well to cooking: steaming, baking, sauteing, or adding to soups and stews. We usually separate the thick stems from the leaves, and either compost the stems or save them for vegetable stock or adding to smoothies. There is some debate online about whether kale stems are worth cooking. It probably depends on size, how long you want to spend cooking them, and the final texture you’re looking for. The leaves wilt in a matter of minutes and can be added to your dish more toward the end of the cooking time.

Recipes Containing Kale:

Braised Kale with Bacon

Kale Chips

Simple Steamed / Sauteed Greens

Kale Varieties

Halbhoher Gruner Krauser


Photos Courtesy of Seed Savers Exchange