Description

Pink, violet and cream-colored leaves with ruffled edges inspire kale’s versatility as both a garnish and a food. Before cooking, discard root ends, stems and midribs. Slightly bitter in taste when cooked, kale is complemented by lemon juice, butter or bacon bits. Kale contains twice the recommended daily amount of Vitamin A. It is also an excellent source of Vitamin C and a good source of calcium.

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.