All About Kale

Cooking kale changes its flavor profile like other green vegetables. The initial bitterness mellows out, and the green takes a sweeter, more nuanced flavor. It can become almost succulent, absorbing the taste of whatever it is cooked with while still maintaining its own unique characteristics. The best cooking methods for kale are sautéing, roasting, or blanching, which brings out a slight nuttiness and soften its bitter notes, making it more palatable to many.

Growing kale

Kale is usually ready to harvest anywhere from two to three months after planting, depending on the variety and the growing conditions. You can start picking when the plant has at least eight to ten mature leaves that are about the size of your hand. The leaves should be firm, deeply colored, and without any signs of wilting or yellowing.

Harvesting is done by simply removing the lower leaves first, and then gradually working your way up the plant, leaving the central bud to continue producing more leaves. 

Purchased kale

When purchasing kale, look for firm, deeply colored leaves and moist, hardy stems. The leaves should be free of brown or yellow spots. Smaller leaves are usually more tender and have a milder flavor compared to larger ones, which can be tougher and more bitter.

Kale should be stored in the refrigerator to help prolong its shelf life. Before using it, be sure to inspect the leaves for any signs of wilting, browning, or discoloration. If the leaves appear limp or show other signs of deterioration, it’s best to just toss them out. It’s recommended to consume your kale within a few days of purchasing.

Yes, you sure can. Blanche it first to help preserve the color, texture, and flavor during freezing. Frozen kale can be stored for up to 8-12 months, but its quality may gradually diminish over time. When you’re ready to use the frozen kale, simply remove the desired amount from the freezer and thaw it in the refrigerator. You can add it directly to soups, stews, smoothies, or cooked dishes without thawing.

Kale is generally a cool-season crop that thrives in cooler climates. It can tolerate frost to the extent that it can even improve in flavor after exposure. 

Kale grows best in regions with moderate temperatures, ranging from 45°F to 75°F. It is grown in many parts of the world, including North America, Europe, Asia, and other temperate regions.