Kale became trendy, then ordinary, then almost easy to overlook. But it remains one of the most useful leafy greens at a farm stand because it is sturdy, forgiving, and good in both raw and cooked dishes.
The trick is not pretending every kale leaf behaves the same. Young leaves, curly bunches, and dark lacinato leaves all ask for slightly different handling.
Varieties worth knowing
Curly kale has ruffled leaves and a sturdy texture. It works well in soups, sautes, roasted chips, and hearty salads once chopped and dressed well.
Lacinato kale, also called dinosaur or Tuscan kale, has long dark leaves and a slightly sweeter flavor. It is excellent in soups, pastas, and raw salads.
Red Russian kale has flatter leaves and purple stems. It is more tender than curly kale and good for quick cooking.
Baby kale is harvested young and tender. Use it like salad greens or wilt it briefly into eggs, soups, or pasta.
When kale is in season
Kale prefers cool weather. In many parts of the US, it peaks in fall and can improve after light frost. Spring kale can also be excellent before summer heat toughens greens.
California and greenhouse growers may offer kale year-round, but local cool-season bunches often have the best flavor.
How to pick kale
Look for deep color, crisp leaves, and stems that are firm but not dried out. Smaller leaves are usually more tender.
Avoid yellowing, slimy patches, or leaves that are badly wilted. A few insect nibbles from a local farm are usually cosmetic.
How to store kale
Keep kale dry in the refrigerator. If it is damp, wrap it loosely in a towel before storing. Wash only when ready to use.
Mature kale can last 1 to 2 weeks when very fresh. Baby kale is more delicate and should be used within several days.
How to use kale
Sauteed: Strip leaves from thick stems, chop, and saute with olive oil, garlic, and salt until tender.
Raw salads: Slice thin and massage with dressing. Kale needs more dressing time than lettuce.
Soups and beans: Kale holds up well in brothy soups, bean dishes, and stews.
Pasta and grains: Wilt chopped kale into pasta, farro, rice bowls, or warm salads.
Chips: Toss dry leaves with oil and salt, then bake until crisp. Watch closely because they go from crisp to burned quickly.
Find fresh kale from local farms near you in fall and spring, when leaves are full-flavored and sturdy without being tough.
Flavor pairings
- Lemon - Balances kale's earthy flavor.
- Garlic - The classic saute base.
- Parmesan - Works in salads, pastas, and soups.
- Olive oil - Helps soften raw leaves.
- Almonds or walnuts - Add crunch and richness.
- Beans - A natural partner in soups and braises.