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Kale, a close kin to collards, should be be used within 2 or 3 days, as these greens wilt, turn yellow and become bitter very quickly. Even if the leaves look nice and green, they will have an unpleasant taste after a day or two. Keep unwashed in a plastic bag in the coldest part of the refrigerator.

One cup of kale provides more than the daily requirement of vitamins A and C. It is also a good source of calcium and fiber.

With long ruffled leaves that resemble large parsley sprigs and hues that vary from lavender to chartreuse, kale has a mild cabbage-like taste and delicate texture.

     Like most cooking greens, kale can grow in colder temperatures and withstand frost — which actually helps produce even sweeter leaves. Kale can also grow well in the hot weather in the southern United States and in poor soil. Kale is an excellent source of vitamin A, folic acid, and vitamin C and contains both protein and fiber.

Kale is available year-round though it is most flavorful and abundant during the winter months. It is best to select small, deep-colored kale bunches with clean leaves. Avoid kale with dry leaves as well as that with dry, browned, yellowed or coarse stems. In the marketplace kale should be kept refrigerated or on ice (or in an outdoor market in the winter).

     Best when kept at 32°, kale should be stored wrapped in plastic in the refrigerator crisper. Kale can only be kept for a few days.



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