Originally cultivated in the Mediterranean region, it has found its way to the United States from England in the 17th century. It’s one of the hardiest members of the cabbage family withstanding temperatures as low as 5 degrees Fahrenheit which has made it a popular winter vegetable in many countries around the world.
There are many varieties of kale with varying flavor and color. They have a pungent flavor and vary in color from light to dark green, with some varieties having a bluish green hue.
Buying
Kale should be firm with rich colored leaves. Look for small leaves that are free of spots and mold.
Serving Ideas
Kale is rarely eaten raw due to its tough and pronounced flavor, however when it’s used in small amounts it can add a spicy note to salads, soups and stews. You can blanch it for a few minutes in salted boiling water before cooking to moderate its bitterness. Try adding it to a stir-fry, soups or salads.
Nutrition
Kale is an excellent source of beta carotene, vitamin C and potassium; it’s also a good source of vitamin B6, thiamine, folate, calcium, zinc, and copper. Its dark leafy greens are packed with phytonutrients, antioxidants, flavonoids and carotenoids. All of these nutrients work synergistically playing a role in disease prevention and progression.
Storing
You can store kale in a perforated plastic bag in the refrigerator. It will keep for 5-10 days however the sooner you eat it the less bitter and tastier it is. Kale can be frozen after it has been blanched or steamed for 1-2 minutes, or until the leaves are slightly wilted.
Resources:
What Shade is Your Kale?
12 Great Ways to Use Kale
Crazy for kale