Veggie IDs: Kale

We have three different kinds of Kale in our CSA: purple curly, green curly, and dinosaur kale. Kale is a member of the brassica family (that same family that includes cabbage, cauliflower, and broccoli) and is nutritionally jam packed. It has large amounts of phytonutrients and carotenoids (IYKYK), phosphorous, potassium, iron, calcium, dietary fiber, manganese, copper, and vitamins A, C, K, E, and all the B vitamins! Kale is believed to be “wild cabbage” and is the ancestor to our modern cabbage varieties.

To store: Kale is ideal when eaten within a week. It can get wilty and very bitter if you wait too long. Place kale unwashed and wrapped in a damp towel in a plastic bag in the refrigerator.

To prep: Wash leaves in a basin of water to remove grit. Fold each leaf in half and slice out the stem and cut it up into the size/shape you prefer.

To use: This powerhouse green is super versatile and retains its texture and earthy flavor when cooked and can be braised, stewed, steamed, sautéed, or boiled. It can also be sliced thin into strips for salads/slaws.

To preserve for winter: Blanch washed greens for 2-3 minutes then rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers or ziplock bags.