Kale - the superfood of greens! This cabbage family member has long leaves with a tough center. Depending on the variety, kale can vary in texture and color, from light and dark green to purple. Although kale has been cultivated for over 2,000 years, it has just recently gained popularity. An excellent source of vitamins A, C, and K, and a very good source of fiber, potassium, and calcium.
There are several kinds of kale available at your farmers' market:
Curly: One of the most common types; sweet and mild.
Dinosaur: Tall narrow leaves and a wrinkled texture, good kale flavor.
Redbor: A beautiful dark red-leafed variety, frilly leaves; mild, cabbage-like flavor.
Siberian: Has enormous leaves, curly end; a more mild flavor.
Look for crisp, tender leaves that are richly colored and stems that are moist and fresh-looking. Avoid wilted or yellow leaves. Smaller leaves will be more tender and mild in flavor than larger leaves.
Store unwashed kale in a plastic bag for up to three days in the refrigerator. The longer you store kale, the stronger and more bitter the flavor becomes.