Kale
Selection Information
Usage: Greens are used as you would cooked spinach or used as a garnish.
Selection: Good-quality kale will have dark-green colored leaves with crisp, rough edges.
Avoid: Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Seasonal Information
Available year-round. Supplies peak December through February.
Washington kale is available June through September.
Kale Nutritional Information
Serving size 3.5 oz
Calories 53
Twice the RDA of Vitamins A and C.
Kale Tips & Trivia
- Blanching, steaming and stir-frying are all good cooking methods for kale. It cooks a little slower than spinach.
- Kale, a crinlky-leafed, non-heading cabbage, is one of the earliest members of the cabbage family to be cultivated. It was known to the ancients and it came to America with European settlers.
- Once called borecole, the word kale was bestowed by the Scots who are the champion kale consumers.