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.
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:
- Chicken Soup With White Beans and Kale
- Quinoa With Mushrooms, Kale, and Sweet Potatoes
- Steamed Halibut With Kale and Walnuts
- Roasted Pork Chops and Butternut Squash With Kale
- Kale With Roasted Peppers and Olives
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.