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How To Eat The Most Deliciously Flavorful Kale

If you've never tried kale, here's what you'll need to know to choose, buy, and store this good-for-you healthy, tasty, vegetable.

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How to Eat the Most Deliciously Flavorful Kale

How To Choose Kale for Cooking, Salads & More!

For years, I overlooked kale as a vegetable to include in my family’s diet. For some odd reason, I had always considered it a strong-flavored vegetable without many possibilities. Boy, Oh Boy, was I WRONG!

A cabbage-type vegetable that doesn’t grow into a head, kale is low in saturated fat and very low in cholesterol. It’s a great source of dietary fiber, protein, tons of vitamins, and nutrients — a super-healthy whole-food member of the cruciferous vegetable family. I’ve learned to love it, whether cooked or used fresh in salads and smoothies.

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The Trick Is In Learning How To Choose It!

For tenderness and mild-flavor, you’ll want to choose smaller-leaved kale, especially if you plan to eat the greens raw. Coarse, oversized leaves tend to be tough. Look for moist, crisp, unwilted and unblemished leaves that are free from tiny holes (indicating insect damage). The leaves should not be yellowed or brown. Kale stems are edible. The smaller the stem, the more tender, so check to be sure that this part of the vegetable is also in good condition.

About Storage...

The longer that kale is stored, the stronger the flavor will be. Most times, you’ll want to use it within a day or two of purchase. To keep it, wrap the unwashed leaves in damp paper towels, then store in a plastic bag in the crisper drawer of your refrigerator.

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How to Eat the Most Deliciously Flavorful Kale - The Trick Is In Learning How To Choose It!

How to Choose Kale for Cooking, Salads & More!
Total Time2 minutes
Diet: Gluten Free
Keyword: kale
Calories:
Cost: Avg. price $1.10/bunch

Equipment

  • None

Materials

  • 2 Damp paper towels
  • 1 Plastic bag

Instructions

  • For tenderness and mild-flavor, you’ll want to choose smaller-leaved kale, especially if you plan to eat the greens raw.
    small leaves of kale
  • Discard any oversized leaves or leaves with tiny holes or blemishes (indicating insect damage). Coarse, oversized leaves tend to be tough. Look for moist, crisp, unwilted, and unblemished leaves that are free from tiny holes.
    coarse over-sized leaves with blemishes
  • The leaves should not be yellowed or brown.
    don't choose leaves that are yellowed or brown
  • Kale stems are edible. The smaller the stem, the more tender, so check to be sure that this part of the vegetable is also in good condition.
    small kale stems
  • To remove kale stems, pull back the leafy part away from the stem on the underside of the leaf, then tear the stem off, or cut it away.
    removing kale stems
  • The longer that kale is stored, the stronger the flavor will be.
    stored kale
  • To keep it, wrap the unwashed leaves in damp paper towels, then store in a plastic bag in the crisper drawer of your refrigerator.
    kale stored in a bag
  • Most times, you’ll want to use kale within a day or two of purchase.
    smaller-leaved kale

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Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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Simple and delicious gluten-free recipes, family-friendly meal ideas, healthy cooking, encouragement, and easy-to-implement lifestyle strategies to live fully nourished from the creator and publisher of GfreeDeliciously.com Kymberley Pekrul.

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