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Fresh Kale!
Nutrient Dense
Grown Using Organic Practice
Nutrient Dense
Grown Using Organic Practice
Kale is an incredibly versatile green in the kitchen and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn’t shrink much when it’s cooked. It’s great sautéed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads.
Kale is rich in antioxidants and packed with vitamins A, E, K, and B, especially folate. It has a fair amount of protein and iron and has more vitamin C than other leafy greens. It’s also high in fiber and has more calcium, gram for gram, than a cup of milk.
Kale is rich in antioxidants and packed with vitamins A, E, K, and B, especially folate. It has a fair amount of protein and iron and has more vitamin C than other leafy greens. It’s also high in fiber and has more calcium, gram for gram, than a cup of milk.
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