Storage: Kale stores well in the refrigerator in a bag that minimizes dehydration. Refrigerating soon after receiving will help prevent leaves turning yellow.
Uses: Steam, saute, boil, broil or dehydrate kale leaves. Raw kale makes an excellent salad, especially with the dressing massaged in to the leaves. Kale pairs well with onions, garlic, tamari, smoky flavors, and tomatoes.