Season

May through June and September through November.

Selection

Choose dark colored, small to medium sized leaves. Leaves should be fresh, young and tender. Avoid greens with coarse stems or yellowed, dried, limp leaves.

Preperation

Wash leaves in lukewarm water. Remove roots, rough ribs and center stalks if they are large or fibrous.To cook: Add washed greens to a medium-sized saucepan with ¼ inch of water. Bring water to a boil. Cover and cook until tender. Crisp and tender leaves may require 5 to 10 minutes.To freeze: Wash young, tender green leaves thoroughly and cut off woody stems. Blanch greens for 2 to 3 minutes, cool, drain, and package. Leave ½-inch headspace, seal, label and freeze. Greens can be stored for up to 1 year.

Storage

Store kale and other greens in the coldest part of the refrigerator for no more than 2 or 3 days.

Recipies