Have You Tried These 4 Kales?
- Red Russian Kale
- Lacinato or Dinosaur Kale
- Green or Scotch Curly Kale
- Purple Curly Kale
With the cooler weather of fall, and frosts spurs the production of sugars in kale, making them especially flavourful this time of year.
All these Kales are high in fiber and nutrients, and each has it’s own unique nutrient profile. The purple kale contains certain phytonutrients that give it that purple colour.
The Dinosaur kale has the coarsest of leaves along with the dark blue-green and the Russian kale has the most tender leaves of them all. Select your favourite or mix them up any way you like for variety of colour and textures as you try out the following recipes:
And if you have more kale on hand than you’re able to use right away, it’s easy to freeze for later.
How To Freeze Kale
Simply wash the leaves. Remove the stems. Pack the leaves into a zipper bag and toss in the freezer. It’ll keep for several months.
Frozen kale is excellent for use in soups, added to spaghetti sauce or lasagna and even omelettes. I like to use if frozen right from the freezer. I simply crush the frozen kale right in the plastic bag to get the effect of finely chopped kale and then add it to soups, etc. directly… saving time and chopping.