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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: kale

    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.

    Ingredient

    Season: available year-round

    How to select: Choose richly colored, relatively small bunches. Avoid limp or yellowed leaves.

    How to store: Keep in the coldest part of the refrigerator 2-3 days, after that the flavor becomes very strong and the leaves limp.

    How to prepare: Remove the tough center stalk before use.

    Matches well with: bacon, cheese, cream, garlic, lemon, olive oil, onions, potatoes

    More Kale Recipes
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    Nutrition Facts

    Calculated for 1 cup, chopped
    Amount Per Serving %DV
    Calories 33
    Calories from Fat 4 (12%)
    Total Fat 0.5g 0%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 28mg 1%
    Potassium 299mg 8%
    Total Carbohydrate 6.7g 2%
    Dietary Fiber 1.3g 5%
    Sugars 1.3g
    Protein 2.2g 4%

    How is this calculated?

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