Contributed by Lisa (Urban Harvest)

SPECIAL HANDLING TIPS

Plan to eat greens early in the week for maximum nutritional impact. Until then, refrigerate them in plastic bags. Kale is an excellent source of calcium, iron, beta carotene, and vitamins E and C, as well as fibre.

To wash kale or other greens, fill a sink or a large bowl with water, and agitate the leaves to loosen the dirt. Rinse under running water. Trim before use.

ENJOYING FRESH KALE!

Baby kale is tender enough to be used as an edible garnish to add flair to salads, yet hearty enough to combine with potatoes, pasta, beans, soups, and stews.

If you're not a big fan of greens, add chopped kale to a stew, just before you're ready to serve the stew, to preserve both the nutrients and the vibrant colour!

OR, simply serve lightly steamed greens as a side dish. Pile trimmed greens into a pot, splash with a bit of lemon juice (or tamari, or balsamic vinegar) and olive oil (1-2 Tbsp). Sprinkle with sea salt and freshly ground pepper, and serve!!

Note: Fresh herbs, toasted sesame seeds, grated parmesan, toasted slivered almonds and Little Creek Gardens' Original dressing all make wonderful toppings for steamed kale!

Ingredients

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Instructions

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