An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Manfred KohKale
A nutritional powerhouse, kale is a great source of vitamins A and C, calcium, and cancer-fighting phytonutrients. It has
a mild cabbagey taste but none of the bitterness of other winter greens.
Season: Year-round; peaks in winter.
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How to Choose Kale
Look for dark green, frilly leaves that have a little spring to them. Avoid those that are yellowing, dry, or wilted, a sign of age. -
How to Store Kale
Keep kale unwashed (moisture speeds decay) in a plastic bag in the coldest section of the refrigerator, usually at the back. Because kale contains a lot of water, it doesn’t last long. Use it within 3 days of purchase for the tastiest results. Kale that has been sitting around can develop a strong bitter flavor.
How to Prepare Kale
If the center stalks are thicker than a pencil, remove and discard them before cooking. -
How to Use Kale
Kale is delicious sautéed, in soups, or prepared any way you’d cook spinach.Real Simple Kale Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
