Sautéing kale is usually our go-to for cooking it (typically along with other veggies) but it can do well as a salad green. Because it can be a little tougher than other greens, ‘massaging’ it beforehand can help soften the bite. Simply chop the kale, add some oil and salt, and get in there with your hands gently working the kale against itself and the bowl or by squeezing bunches in the center of your fist.
These are a fun different brassica. They’re a cross between brussels sprouts and kale, forming small heads on a stalk similar to brussels sprouts instead with kale leaves. We’ve trimmed the outer large leaves off and packed them separately. This way you can cook them separately since the large outside leaves tend to be fully cooked before the cores are tender. Use the leaves as you would kale and kalettes as you would brussels sprouts.
We saw red kale earlier in the season, but that was a different variety. This Redbor kale is thoroughly red (purple) with not even a peek of green.
I mentioned that the dutch kale in the last share was my least favorite type of kale. This is my favorite. Bumpy and crisp with a broccoli-esk pepperiness, this Lacinato Kale is worthy being eaten raw. If you do cook, only cook briefly to highlight the awesome texture and flavor.
This is probably our least favorite variety of kale. Curly and a little thicker, it can often take some work to chew. Because of that, I like to both chop this kale small and either braise it, use it in soups, or in other situations with longer and moist cooking times to soften it as much as possible.
This variety of kale is a little frilly with mild flavor and pretty dark red color. It’s hardy and sautés well.
A small-leafed variety that’s super sweet and can be eaten cooked or raw (think kale caesar).
