Fresh Green Kale Bunch, Each

Appearance: Kale leaves are large, green, and ruffled, with a central stem. The leaves should be firm and dry, not wilted or mushy. Taste: Kale has a mild cabbage-like flavor with earthy and green nuances. Texture: Kale has a crunchy and firm texture. Uses: Kale can be eaten fresh or cooked, and can be used in garden salads, veggie sides, sautéing, and steaming. Nutrition: Kale is high in nutritional value for fewer calories than many other foods. Storage: Kale can be stored in the fridge for up to five days if wrapped loosely. Preparation: When preparing kale, you can remove the stem by grabbing the bottom of the stem and pulling the leaves up and away. You can also chop the stems up and cook them for a little longer. Health benefits: Kale is part of the Brassica family of vegetables, which includes cabbage, collards, and Brussels sprouts. Kale contains sulfur-containing phytonutrients that may promote health. To maximize the health benefits, you can let kale sit for at least five minutes before cooking, and you can sprinkle it with lemon juice to enhance the phytonutrient concentration.