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Kale, Green Curly


1 bunch

Sound Sustainable Farm (WA)

Green Curly Kale is probably the most recognizable kale with its tight ruffled leaves and fibrous stalks that can be difficult to chop, but easy to tear if fresh. It has a noticeable pungent flavor with peppery and bitter qualities, but that bitterness is what makes it so nutritious. So don't fight it, dive into the taste. Smaller leaves tend to be a bit sweeter and require less cooking. Bigger leaves can be roughly chopped braised or roasted with olive oil, salt & pepper, garlic, and chili flakes or added to soups. It can also be added to smoothies for a healthy boost!

Put in a plastic bag in the fridge (increased humidity) and it'll last for around 7 days. If it gets a bit wilty, just use it for braising or put it in an egg scramble!

Kale was the most common green vegetable in Europe until the end of the Middle Ages. Disocorides, a Greek physician and botanist, wrote in one of his books that kale can be used to treat bowel issues as well. Kale arrived in North America in the 16th century, where it was brought in by the colonists. At a later point in time, Russian kale was introduced (by the Russian traders) to Canada and the United States.

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