Kale Tips and Tricks

Kale is a force to be reckoned with. With a season running from September to March, kale is a great green for winter menus, but it can be divisive. With both enthusiastic fans and picky opponents, kale is viewed as a “love it or leave it” vegetable by some. We believe that with proper care and ample knowledge, you’ll be able to make kale converts in no time. Let us guide your way with these tips and tricks.

  • Not sure on which kale variety to use? The typical curly kale variety is a great everyday option, but you can improve the overall quality of your dish by selecting based on your desired flavor profile. For example, Red Russian kale is great for extra sweetness, Siberian kale is best for sautéing, and Dinosaur kale is best used in soups because of its unique texture.
  • Though you can get kale real round, it really is best after some exposure to cold weather, as low temperatures help develop its overall flavor profile.
  • All kale varieties have a slightly different shelf life, but most will keep in the fridge for 5-7 days. To ensure the premium quality, we’d recommend wrapping your kale in paper towels to soak up any unwanted moisture.
  • Be on the lookout for discoloration when selecting kale. If it has brown or yellow leaves, stay away.
  • When preparing, be sure to remove the central stalk. While edible, it’s very difficult to eat raw due to its crunchy, tough texture. If you want to limit waste, you can sauté it after blanching.