Kale

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  • Photo of kale in a basket on a table.

PURCHASE

When buying kale, look for dark bunches with good sized leaves. It is best to avoid those with brown or yellow leaves.

    KEEP

    Place kale in a plastic bag and store in the coldest part of the refrigerator. Kale can last upwards of a week.

      PREPARE

      Kale should be washed right before use. Remove the stalk and chop the leaves to the desired size.

        RECIPE

        Kale Salad with Nuts and Seasonal Fruits

        4 cups Kale (raw and thinly shredded)
        ⅓ cup Salad dressing (non-creamy)
        ⅓ cup Nuts (chopped)
        1½ cups Fresh fruit (cubed or sliced)
        ⅓ cup Fruit (dried, optional)
        Fennel or celery (sliced, optional)

        1. Toss kale with dressing.
        2. Massage well with hands for about 2 minutes.
        3. Allow kale to sit for an hour if possible.
        4. Toss other ingredients with kale and serve.

         

        View more recipes and information at USDA's Seasonal Produce Guide - kale.