Kale is a member of the Brassica family, related to cabbage and Brussels sprouts. It is a leafy green vegetable with fibrous, deep green stalks. It is a bold flavoured leaf with a peppery bite and pungent, earthy tones.
Choose kale with deeply coloured leaves and stems that are firm and fresh looking. Avoid leaves that are wilted or discoloured. Kale with smaller leaves will be tenderer and have a mild flavour. Store kale, wrapped in a paper towel, in a plastic bag in the crisper section of the fridge for three days.
Serving Suggestion: Kale chips have a delicate crunch and a powerful nutritional boost. To begin, tear one large bunch of kale into bite-sized pieces, removing and discarding the stems. Carefully wash and dry the kale, a salad spinner works well for this. Arrange the kale pieces in a single layer on a large baking sheet. Drizzle the kale with one tablespoon of olive oil and sprinkle with sea salt. Bake in a preheated, 175 degree oven until the edges of the kale is brown, but not burnt, about ten to fifteen minutes. Allow to cool and store in an airtight container.