GOOD STUFF TO KNOW KALE AND COLLARDS
We grow 3 types of kale and collard greens as well. All 4 are wonderful cooking greens with their own unique flavors, textures and colors. Try them all to see which you like the best (our favorite is lacinato). These greens are packed with antioxidants (great for flushing out the junk); lutein (great for the eyesight); and vitamins A, C, and K (source for over 100% of the daily dose needed). Pack a punch by eating a bunch!
Store your kales and collard greens in plastic in the crisper drawer of your fridge.
Cooking & Eating Tips
We actually do recommend eating kale raw–cut them into chiffonade, or thin ribbons. (Don’t you feel so sophisticated as your skill with the knife improves with every box? You’re nourished and talented!) Roast kale and collard, steam them, stirfry them, batter and fry them (unbelievably delish!), and cook them down with liquid. They’re great on their own, but such a healthy and marvelous guest within any dish.