Rock Steady Farm

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Kale and Baby Kale

Amara Ullauri

What’s Below:

About Kale

Cooking & Storage

Recipes

ABOUT Kale

Kale is a leafy green in the mustard/brassica family that has origins in Italy, Greece and Turkey where it was first cultivated over 4,000 years ago. It’s been adopted into a variety of cuisines across Black and brown diasporas in place of greens native to Africa and Southeast Asia, and has typically been substituted or combined with several other greens in Southern U.S. dishes or stir-fries and stews in Asian dishes.

Mature kale and baby kale are green leafy vegetables that grow abundantly throughout our whole CSA season. Mature kale is known for its tough and fibrous texture.

Unlike mature kale, baby kale has a much milder flavor than its older sibling. Like arugula, baby kale is known for its slight peppery taste. It can be eaten raw or sauteed. Since baby kale isn’t at its peak maturity, it can also come in mixed salad greens because it tastes so mild. 

COOKING & STORAGE

  • Edible parts: Leaves and stems.

  • Medicine and Nutrients: Kale is an incredible source of vitamins and minerals like iron, Vitamins K and C.

  • Storage for Baby Kale : Wrap the bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should be in great shape for a week.

  • Storage for Mature Kale: Kale is hearty, and it will keep in the refrigerator for more than a week. Store dry in a a plastic bag with most of the air squeezed out, or wrapped in a paper towel.

Ways to Prepare 

  • RAW: When prepared for raw salads or slaws, kale needs to be chopped very fine and/or massaged in order for oils, vinegars, and salt to fully penetrate and season the leaves.

  • COOKED: Kale leaves can also be sautéed, braised, steamed, roasted, stir fried, and used in soups/stews. 

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri