Image of Kale

Scientific Binomial Name: Brassica oleracea

SELECTION INFORMATION
Usage

Kale greens are used as you would cooked spinach or used as a garnish. Young kale is tender enough to use raw in salads

Selection

Also known as borecole, good-quality red and green kale will have dark-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.

Storage

Always store lettuce, cabbage, etc in the refrigerator.

To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Kale is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a great source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassiu

    Amount per serving

    Calories :49Calories from Fat :
    Total Fat0.93
    Cholesterol0%
    Sodium 38%
    Total Carbohydrate8.75%
    Dietary Fiber0%
    Sugars 0%
    Protein 4.28%
    Vitamin A9990%
    Vitamin C120%
    Calcium 150 %
    Iron 1.47%

  • Tips & Trivia
  • Blanching, steaming and stir-frying are all good cooking methods for kale. It cooks a little slower than spinach. Look also for easy & delicious recipes for baked kale chips

    Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige

    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.

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