All the kale varieties we grow are tender, deep-green, and ready for a kale salad or a quick saute.
Store kale in the fridge for a week, if not longer. Unwashed greens last longer, so only wash right before you plan to cook. If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for several minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags.
Kale is a versatile leafy green -- it's great blanched, sauteed, or dressed raw as a salad. Kale is also delicious in soups, on pizza, in whole-grain salads, or even roasted as ‘chips.' To prepare kale, pull the leaves off the stems, stack and roll the leaves, and chop into whatever sized pieces you like. If eating it raw, slice it very thinly, in a chiffonade.
The Kale Salad that Started it All Garlicky Sauteed Kale Kale Chips Kale & Quinoa Salad with Ricotta Salata Paula Wolfert’s Knife & Fork Kale Beans & Greens Soup Ruth Reichl’s Spicy Tuscan Kale Suzanne Goin’s Slow Cooked Tuscan Kale Baked Chilaquiles with Black Beans & Kale Kale (and/or lettuce) Caesar Salad