Greens are used as you would cooked spinach or used as a garnish. Blanching, steaming and stir-frying are all good cooking methods for kale. It cooks a little slower than spinach.
Good-quality kale will have dark-green colored leaves with crisp, rough edges.
Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Available year-round. Supplies peak December through February. Washington kale is available June through September.
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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