Kale
The farm’s workhorse green — hardy through frost, at its best with a little massage or a hot pan.
Store in
Fridge unwashed, damp paper towel
Keeps for
5–10 days one of the sturdiest greens
Best eaten
Cooked or raw massage raw with oil to soften
Prep tip
Strip from stem fold the leaf, pull the stem off
What It Is
Section titled “What It Is”Kale is a hardy cool-season green grown at Cold Springs Organics through most of the year — one of the few crops that keeps producing after frost, which actually improves its flavour by converting starches to sugar. Curly, lacinato (Tuscan/dinosaur), and Red Russian varieties all appear depending on the season; all are used the same way.
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Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate unwashed kale wrapped loosely in a dry or slightly damp paper towel, then placed in a loosely sealed bag in the crisper drawer. Do not wash before storing — moisture on the leaves causes rot. Kale is one of the sturdier greens and keeps for 5–10 days.
For longer storage, blanch in boiling water for 2 minutes, transfer to ice water, drain, and freeze in bags. Frozen kale is excellent in soups and smoothies.
How to Prep It
Section titled “How to Prep It”Remove leaves from the stems. The easiest method: fold the leaf in half lengthwise along the stem, then grip the stem with one hand and strip the leaf away with the other. Discard the stems or save for vegetable stock.
Rinse leaves well. Tear or chop to the size you need. For raw salads, kale needs softening — massage firmly with a drizzle of oil and a pinch of salt for 60–90 seconds until the leaves turn darker green and limp.
How to Cook It
Section titled “How to Cook It”- Sautéed — cook torn kale with garlic in olive oil over medium heat; add a splash of broth or water, cover briefly, then uncover and cook until tender. Finish with lemon juice.
- Kale chips — toss torn dry leaves with olive oil and salt on a baking sheet; bake at 300°F (150°C) for 20–25 minutes until completely crisp but not brown.
- Massaged raw salad — massage with lemon juice, olive oil, and a pinch of salt; top with toasted nuts, shaved parmesan, and a grain like farro or quinoa.
Quick Meal Idea
Section titled “Quick Meal Idea”Kale and white bean soup — sauté garlic and onion in a pot, add a can of white beans, a bunch of roughly chopped kale, and enough vegetable or chicken broth to cover. Simmer for 15 minutes until the kale is tender. Season with salt and a squeeze of lemon. Serve with bread for dipping.
→ Kale Chips — A crisp, savoury way to turn kale into a snack or side dish. (external recipe)
Related Recipes
Section titled “Related Recipes”- Pesto Variations — kale and spinach pesto uses both greens with toasted walnuts