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.
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.