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Kale, Red Ribbed Curly


1 bunch

Capay Organics (CA)

Kale is known for being a bit bitter. 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 in a pan with olive oil, salt & pepper, garlic, chili flakes...Or can it be lightly roasted in the oven.

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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