Kale can be found in shades of deep blue-green to red and is the oldest member of the cabbage family. Though the varieties are quite different in appearance, all have a jagged edge on the leaf and thick stems.
Kale is most typically a cooking green, though fresh massaged kale salads are a great way to eat this veggie raw.
Complementary herbs and spices include dill, thyme, marjoram, tarragon, nutmeg, and coriander.
Kale can be lightly braised until just wilted, though a longer cooking time brings out more of the veggie’s sweetness. Most often the leafy portion of the plant is removed from the stem, and the stem discarded or reserved for making veggie broth.
Store kale in a plastic bag in the fridge or wrapped in a dishcloth in the crisper drawer of your fridge. To freeze for long term storage, blanch leaves briefly, transfer to a cold water bath, drain thoroughly and transfer to freezer containers.
There are many types of kale in the Abundant Harvest Organics produce boxes each year.
Lacinato Kale (Dino or Tuscan)
Red Russian Kale