Kale

Season:

Mid June- December

Preparing Tips:

Can be eaten raw in salads, baked, stir- fries, and sautéed.

Do not overcook kale as it will turn limp and mushy.

Storage Tips:

Unwashed kale placed in a perforated bag will keep for about 1 week in the refrigerator.

Nutritional Info:

Contains high levels of beta carotene, vitamin A and E.

Kale also provides some folate, calcium iron, and potassium.

Rich in bioflavonoids that help prevent against cancer.

High in fiber and low in calories.

HOW TO FREEZE KALE:

Cut off large, tough stems; discard all damaged leaves. Wash thoroughly several times. Blanch 1 lb. of greens in 2 gallons of water. Blanch for 2 minutes. Cool immediately in cold water, drain, package, and freeze.