Kale is a good source of carotenoids, which protect against bone loss as you age. In cooking, kale is interchangeable with chard and other greens (beet, mustard, turnip).

STORE: In the refrigerator, in a perforated plastic bag.

USE: Cut out and compost the stems, or keep them for vegetable stock. Plunge into a pot of water to remove dirt from the leaves. For the best taste, saute kale with olive oil and balsamic vinegar until wilted.



Sweet and Savory Kale

Kale Lasagna Diavolo

Crispy Kale

Greens and Potatoes Casserole

Massaged Kale and Currant Salad

Italian Braised Greens and Potatoes

Steamed Cod and Kale

Kale and Potato Soup

Greens in Peanut Sauce

Basic Sauteed Kale with Garlic

Kale with Sauteed Apple and Onion

Kale with Garlic and Bacon