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Storage and Preparation
Kale is best prepared by chopping leaves in ½ inch slices and stems in ¼ inch lengths. Kale should be stored in an airtight bag with most of the air removed and will keep for 5 days. Longer storage results in a bitter taste. Do not rinse before storing as this encourages spoilage. Kale should be rinsed under cold running water before consumption. For maximum flavor and nutrition, we recommend steaming for 5 minutes.
We grow two varieties of Kale – the curly leaf variety with a lively pungent flavor and the dinosaur or Tuscan kale with a sweeter ,more delicate taste. Kale belongs to the cruciferous family of vegetables from which a minimum portion of 5 cups per week or more optimally 10 cups per week should be included in your diet. Deena kale is grown from organic certified seeds without the use of pesticides and chemical fertilizers. Conventionally grown kale on the other hand is likely to be contaminated with concentrations of organophosphate insecticides that are considered highly toxic to the nervous system.