Kale in Massachusetts
Kale is harvested fresh from July through November and is sweeter after going through a light frost. Check your local farmstand, farmers’ market, or grocery store. Kale is a leafy green that comes in over 50 varieties. Red Russian, Dinosaur, Green Curly, and Red Curly are common names. Kale is part of the Brassica family and is related to bok choy, collards, and broccoli. Kale is sold in bunches.
Kale Pointers
- Look for kale with firm, bright leaves. Mature leaves are 12–16 inches long. Baby kale should have small, tender leaves and thin stems.
- Kale will stay fresh for 5–10 days in a perforated plastic bag kept in the refrigerator.
- Tenderize kale by either cooking or by simply massaging the leaves with oil.
Nutritional Benefits
Kale is low in calories and rich in fiber and vitamins A, C, and K. It helps promote healthy vision, bone health, and proper blood clotting and improves the immune system. Kale contains antioxidants and may protect against heart disease and some cancers.
Enjoying Kale
Kale can be eaten in many ways, cooked or raw. Wash kale thoroughly in cold water to remove any dirt and de-stem the leaves. Add raw, thinly sliced kale to a salad or pasta dish. Try it in pesto, in smoothies, sautéed as a side dish, baked into kale chips, or added to a soup.
Try this Berry Secret Smoothie recipe.