Kale (Organic)

Storage Tips:

• Refrigeration: Store fresh kale in the fridge to maintain its crispness and nutrients. Place the unwashed kale leaves in a plastic bag, squeezing out excess air before sealing it. Properly stored, kale can last for about 5-7 days in the fridge.
• Freezing: If you have more kale than you can consume within a week, freezing is a great option. Wash the kale thoroughly and blanch the leaves in boiling water for 2 minutes. Plunge them into ice water to stop the cooking process, drain, and pat dry. Freeze the blanched kale in airtight containers or freezer bags for up to 8 months.

How to Eat/Cook:

• Kale Chips: Make a delicious and healthy snack by baking kale leaves into crispy kale chips. Preheat your oven to 150°C (300°F). Tear the kale leaves into bite-sized pieces and toss them with a drizzle of olive oil and a pinch of salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes until crispy.
• Sautéed Kale: Heat some olive oil in a pan over medium heat, add minced garlic, and sauté for a minute. Add chopped kale leaves and cook for another 3-5 minutes until the kale wilts and becomes tender. Season with salt, pepper, and a dash of lemon juice for a simple and nutritious side dish. Sautéed kale pairs well with grilled meats or as a filling for omelettes.
• Tenderise by massaging with salt or oil, until less fibrous. Then, use raw in a salad. (Rinse the salt away!)