Type: Leafy Green Vegetable
Flavor: Mix includes lacinato kale, red russian kale, and green (winterbor) kale
Quantity: Bunch of 9 (3 of each)
Use: Consumed raw or cooked
Storage and Preparation
Short Term Storage: Store Kale unwashed in an open plastic bag in the vegetable crisper of the refrigerator (3-5 days).
Preparation: Strip out the mature stems of the kale that are too tough to eat. Wash leaves under cool running water to remove dirt before cooking or eating.
Pairings and Nutrition
Pairing: Kale is great to eat raw in a salad or cooked as a simple side dish. Kale can also be baked into ‘chips’ or added to pasta and soup dishes.
Nutrition: Adults should consume 1.5-2 cups of leafy green vegetables per week according to the USDA MyPlate recommendations. Kale is high in calcium, potassium, and vitamin C. One cup of chopped kale has almost as much vitamin C as one cup of orange.