Description:
Kale is a leafy green vegetable with frilly leaves arranged in a loose, bouquet-like formation. Kale is member of the cabbage family and an excellent source of vitamin C.

Selection Tips:
The leaves should have a tight curl and a dark, green blue color. Choose richly colored, but relatively small bunches of kale, and avoid any limp or yellowing leaves.

Storage Tips:
Store in the coldest part of the refrigerator for no longer than 2 or 3 days. Remove the tough center stalk before using.

Preparation Tips:

• Sauté kale with fresh garlic and sprinkle with lemon juice and olive oil before serving.
• Braise chopped kale and apples.
• Before serving, sprinkle with balsamic vinegar and chopped walnuts.
• Combine chopped kale, pine nuts and feta cheese with whole grain pasta drizzled with olive oil.

Additional Description:
10-14 inches in length, 6-10 leaves per bunch.

Additional Storage Information:
Ideal Storage Temperature: 34° -36° F/90-95% relative humidity.

Safe Produce Handling Suggestions:

1. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
2. Wash hands with hot soapy water before and after handling fresh produce, as well as after using the bathroom, changing diapers, or handling pets.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.

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