Ingredient of the Month: Kale

Ingredient of the Month: Kale

Leafy kale adds nutty flavor to a variety of dishes. Here, an in-depth look.



Why You’ll Love Kale
Steamed, baked, sautéed or eaten raw, kale is a cabbage-like vegetable packed with vitamins and calcium. It has a somewhat bitter, tangy flavor that pairs well with soups, salads and potato dishes.

Where to Find Kale
Find kale at your local grocery store or farmer’s market. Look in the produce department near the lettuce and cabbage selection. Look for firm, deeply colored leaves with hardy stems. Avoid wilted, browning or yellowing versions. Kale with smaller leaves has a milder flavor than the larger-leafed versions.

How & Where to Store Kale
Store kale, unwashed, in a plastic storage bag with as much air as possible removed. It will keep in the refrigerator for up to a week. The longer it’s stored, the bitterer it will taste.

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How to Pair Kale

  • Braise kale leaves with sweet ingredients like apples.
  • Combine it raw with other vegetables and cheese to make a hearty salad.
  • Stir it cooked into mashed potatoes or pasta. Steam kale with raisins and cranberries.
  • Coat kale leaves with olive oil and other spices, then bake them to create nutritious and crispy Baked Kale Chips.
  • Kale is a great substitute for recipes that call for Swiss chard and Chinese cabbage.

How to Prep & Recipe Idea
Rinse kale under cold water just before using. Trim the stem ends with a v-shaped cut, discard the stems, then chop the leaves. Stems can be left on baby kale.

 

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