By Kansas Living on August 13, 2015
Look for kale with firm, deeply colored leaves and moist hardy stems. Kale should be displayed in a cool environment since warm temperatures will cause it to wilt and will negatively affect its flavor.
To store, place kale in a plastic storage bag, removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for five days.
Kale is a leafy green cruciferous vegetable that is chock-full of essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. A cup of fresh kale equals 40 calories and three grams of protein.
All types of kale have a thick, fibrous stem so it’s important to remove this. To do so easily, simply hold the kale upside down by the stem and pull off the leaves. To make cutting quicker, stack the leaves on top of each other, roll into a tight, fat cigar and slice.
Provided in partnership with From the Land of Kansas.