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Kale is a dark leafy green vegetable that is packed with nutrition. It is a great source of vitamin K, vitamin C, and antioxidants, as well as other important vitamins and minerals. Kale has a slightly bitter taste and a tough texture, so it is often cooked by sautéing, boiling, or roasting, or used in salads when the leaves are massaged with a bit of salt or dressing to tenderize them. When selecting kale, look for leaves that are firm and crisp, with a deep green color. Store kale in the refrigerator in a plastic bag for up to a week. To prepare kale, remove the tough stem and ribs from the leaves, and chop or tear the leaves into bite-sized pieces. Kale can be used in a variety of dishes, including soups, stir-fries, smoothies, and more.

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