Kale
Season: Winter,Spring, Summer, Fall
Variety: Winterbor, Lacinato, White Russian, Red Russian
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Fill sturdy glass or jar with 2” of water and place leaves stem-side down in the glass. Can store like this on the counter for many days. Replace water daily. Otherwise store in a plastic bag in the refrigerator with a little bit of moisture.
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Strip leaves away from stem by either cutting leaves away with knife or by firmly gripping the stem and running your hand along the stem, stripping off the leaves as you go. Chop stems and sautee with garlic and spices for a crunchy addition to any dish.
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For salads, remove stems, chop leaves and massage kale until it appears bruised. This softens the texture and makes digestion easier.
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