How to Choose: Look for kale with richly colored, dark green frilly leaves that have a little spring to them. Avoid those that are yellowing or wilted, a sign of age.

How to Store: Keep kale unwashed (moisture speeds decay) in a plastic bag in the coldest section of the refrigerator, which is usually in the back.

Shelf Life: Because kale contains a lot of water, it doesn’t last long once it has been bought. Use it within 1 to 3 days of purchase for the tastiest results. Kale that has been sitting around can develop a strong bitter flavor.

Best Uses: Kale has a slight cabbagey taste but none of the bitterness of some other greens, like broccoli rabe. Remove the leaves from the tough center stalk before sautéing or adding them to salads. Try adding 2 cups chopped leaves to a pot of soup. Simmer until tender, about 4 minutes. Kale is also a good substitute for spinach.