Kale (Brassica oleracea) is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards, and Brussels sprouts. There are several varieties of kale; these include curly kale, ornamental kale, and dinosaur (or Lacinato or Tuscan) kale, all of which differ in taste, texture, and appearance.
Selection and storage
Look for kale with firm, deeply colored leaves and hardy stems. The leaves should look fresh and be free from browning, yellowing, and small holes. To store, place kale in a plastic bag, removing as much of the air from the bag as possible. Store in the refrigerator where it can keep for 5 days. The longer it is stored, the more bitter its flavor becomes. To reduce spoilage, do not wash kale before storing.
Preparation and serving methods
Rinse kale leaves under cold water. Chop the leaf portion into 1/2" slices and the stems into 1/4" lengths for quick and even cooking.
To get the most health benefits from kale, let it sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit can further enhance its beneficial phytonutrient concentration.
Quinoa With Mushrooms, Kale, and Sweet Potatoes by Real Simple
