I'm always excited to see kale arrive. I love kale soups, kale sauteed with garlic and onions (maybe with some white beans and red pepper tossed in), added to eggs for breakfast, and even juiced. One of our customers recommended juicing kale with the juice of a whole lemon, and an apple. Dilute to taste with some cold water or cold green tea if you have it. A surprisingly delicious and refreshing way to start the day... if you're into that kind of thing!
Recipe: Kale and White Bean Soup
Storage: Rinse Kale in cold water, wrap loosely in plastic and store in your fridge.
Long Term Storage – Freezing is the most common way to preserve kale for out of season enjoyment. Blanch for 2-3 minutes before freezing. Cool immediately in an ice bath, then drain excess water before placing in freezer-safe containers. Cooked kale dishes usually freeze well too – soups and side dishes like sauteed kale, for example.
Nutritional Information: Similar to other cruciferous vegetables, Kale is an excellent source of vitamins K, C, and A. It is also high in fiber, calcium, and potassium. Research has shown that Kale offers a number of health benefits, such as: detoxification; as an anti-inflammatory; and in helping to lower cholesterol and the risk of certain types of cancer. Steaming is the best way to prepare kale to retain all of these nutritional properties. For details, go to whfoods.com.