About me: Kale is a member of the brassica family. Kale comes in a variety of textures and colours. The leafy part and the stem of the kale leaf can both be eaten, but the stems can be a little tough and are best when cooked. Kale is high in beta-carotene and vitamins A and E. It is rich in bioflavonoids that help protect against cancer. Kale is great in smoothies, in a stir-fry, or massaged with dressing and used in a side salad.
Storage: Keep dry, unwashed kale in a cotton care bag, or paper towel, and then place inside a reused plastic bag, or container inside your fridge crisper. It will keep for about two weeks.
Recipes: Coming soon to a website near you!