A nonheading member of the cabbage family. Kale has a mild, cabbage-flavor. Kale has long ruffled leaves that resemble large parsley sprigs with hues that vary from lavender to chartreuse. The variety most common in the US is deep green tinged with shades of blue or purple. Kale can grow in colder temperatures and withstand frost — which helps produce even sweeter leaves. "Kale" is a Scottish word derived from coles or caulis, terms used by the Greeks and Romans referring to many cabbage-like plants.
Choose richly colored, relatively small bunches. Avoid limp or yellowed leaves.
Keep in the coldest part of the refrigerator 2-3 days, after that the flavor becomes very strong and the leaves limp.
Remove the tough center stalk before use.
bacon, cheese, cream, garlic, lemon, olive oil, onions, potatoes