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.
