The leaves are flat and scalloped, similar in shape to a large oak or arugula leaf. This variety is more tender, delicate and sweet than it's curly kale relatives and is one of our favorites.
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To prepare, cut or tear the leaves off of the stem. Kale can then be steamed, boiled, stir fried, baked, roasted, or eaten raw in a salad, cut in small pieces and mixed with salt and vinegar or lemon juice. This green is also a wonderful addition to any soup or stew. Add to the pot towards the end so that it retains it's beautiful color.
Store in a plastic bag in the refrigerator.