Kale ~ Brassica oleracea var. acephola
Kale is a very close relative of such brassicas as broccoli and kohlrabi, sharing their botanical name, Brassica oleracea.
Edible Parts: leaf, stem
Nutrition: Kale is rich in vitamins A, B and C, protein, calcium and contains moderate amounts of a few other minerals.
Processing & Storage: Treat Kale the same way as you would other leafy greens: refrigerate in a plastic bag or wrap in damp towel. Do not allow leaves to dry, as this will cause wilting. Using either of these methods, kale will generally keep up to a week.
If freezing, wash and remove stems, and then blanch leaves for 2 minutes. Take out of boiling water and immediately rinse the leaves in cold water. Transfer to ziploc bags and freeze.
Cooking: Wash kale leaves, and cut off stems if they are too tough. Young or tender stems can still be eaten. Chop kale to small bite-size pieces and add to nearly any dish! Kale can be steamed, sauteed, and stewed.