Kale is extremely hardy and will take us through the coldest days of fall and early winter. It develops a slight sweet flavor when it goes through a frost. It is a very nutritious veggie, high in vitamins A, C, & the mineral calcium. Kale has the highest protein content of all the cultivated vegetables.

Storage Tips

• Store in a plastic bag in the fridge for up to a week

Culinary Tips

• Be sure to wash leaves well as soil sticks in the nooks & crannies on the leaves

• Cut out the tough mid-rib

• Chopped kale leaves take about 7-Hl min to steam & slightly longer to sauté

• Toss steamed kale with sautéed garlic & tamari.

• Add sautéed kale to mashed potatoes, omelets, quiches, & casseroles.


Pressure Cooker (Instant Pot) Braised Kale and Carrots

Kale, Potato, and Onion Fritatta

Easy Garlic Kale Recipe


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