Description

The attractive, ruffly-edged and richly-colored leaves of kale make it an excellent garnish. It can also add a rich and festive quality to salads. When used raw as a salad green, kale has a slightly sweet taste. Young leaves work best in salads. When cooked, kale can be a little bitter, but is excellent when sautéed with a little butter, lemon and crumbled bacon. Like most dark leafy greens, kale is high in vitamins A and C, with a single serving containing more than twice the daily RDA.

Nutritional Information:

Care and Handling

Ideal Temperature: 33 F. Ethylene sensitive. Cracked ice around and in packages may help extend shelf life. Keep at proper humidity levels (90-95%) to prevent wilting. Mist.