IN SEASON:
October – November

COOKING TIPS:
Do not over cook because kale will become mushy and tasteless. Use in soups or eggs, braise with other greens, use as an edible garnish or substitute it for spinach or chard.

STORAGE AND HANDLING:
Store kale in a damp towel or a plastic bag in the fridge. Kale will last about a week refrigerated. Wash well before using.

NUTRITIONAL DETAILS:
Kale is a super supplier of vitamin A and of potassium. It also supplies some vitamin C and sodium.

VARIETIES:
Redbor, Winterbor, Toscano, Red Russian