Kale is a member of the brassica family, along with cabbage, collards, and broccoli. Kale can have different flavors depending on what time of year it is harvested. The leaves are mild in the spring and early summer, then begin to develop a bitter flavor as the weather warms. Kate is most delicious and sweet after a frost. Some of the varieties grown at sub Edge are Green Scotch, Lacinato and Red and White Russian. Kale is very hearty and is available almost throughout the entire Northeast growing season. Peak harvest times are in the early summer and in the fall and winter months.
Storage: Wash and store in a plastic bag in the refrigerator.
Preparation: Wash leaves well, keeping an eye out for garden critters. Remove any yellowed leaves as well as tough stems and large ribs (fold leaves in half and cut or tear out the ribs). Cut the leaves into small strips. Unlike other greens, kale retains much of its volume when cooked. 1 pound of raw kale yields roughly 2 cups cooked. Kale is delicious steamed or sauteed (4 to 5 minutes), or added to SOUPS, especially hearty ones like lentil or bean soup. Try it simply sauteed with olive oil and lots of garlic. Add salt and pepper and serve with pasta for a simple nutritious meal.