I once heard Kale described as the seaweed of the Midwest due to how well it grows here and all of the nutritional benefits. It is a form of cabbage that is considered to be closer to wild cabbage than most other domesticated forms. Types we grow are:
Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color. It has a lively pungent flavor with delicious peppery qualities;
Dinosaur kale is the common name for the kale variety known as Lacinato or Tuscan kale. It features dark blue-green leaves that have an embossed texture. It has a slightly sweeter and more delicate taste than curly kale.
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Availability may vary by variety and with weather conditions.
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Place kale in a plastic storage bag removing as much of the air from the bag as possible. Stored in the refrigerator it will keep for around 5 days
Chop raw and place in a freezer bag and placed in the freezer it will keep for around 6 months.
Rinse under cold running water, and chop leave portion into 1/2" slices and stems into 1/4" slices
Steam for 5 minutes
Add to soups, stir-fries, and tomato sauces
Bake the leaves to turn them into yummy kale chips
Combine chopped kale, pine nuts, and feta cheese with whole grain pasta drizzled with olive oil