Kale- Winterbor, Lacinato, Red Russian (Baby)

Winterbor

Lacinato

Baby- Red Russian

IN SEASON
June- December

STORAGE TIPS
up to 1 week
Store kale in a plastic in the refrigerator.  

To freeze, and cut out the midrib and stem and chop into uniform pieces; wash thoroughly.  Blanch for 2 minutes in boiling water, cool immediately, and drain.  Pack into containers, leaving 1/2 inch headroom, and freeze.

CULINARY TIPS

• Be sure to wash leaves well as soil sticks in the nooks and crannies on the leaves.
• Cut out the tough mid-rib.
• Chopped kale leaves take about 7-10 min to steam and slightly longer to sauté.
• Toss steamed kale with sautéed garlic and tamari.
• Add sautéed kale to mashed potatoes, omelets, quiches, and casseroles.
• Baby Kale is much more tender and can be eaten raw as a salad or steamed quickly. 

RECIPES
Root 5 Farm Kale Recipes
Kale and Onion Pizza
Kale with Chorizo
Roasted Spaghetti Squash with Sausage and Kale