Baby Kale
We harvest different varieties of kale while its leaves are still small, young, and tender.
Baby Kale flavor isn’t as strong, so be gentle. Both the petite stems and leaves of Baby Kale are edible, with a chewy yet succulent texture and a slightly peppery flavor, similar to arugula as a supplement to other greens in salads. It gives you a hint of the kale flavor and those dark leafy green nutrients without the need to commit completely.
Baby kale is known to be a nutritional powerhouse and is rich in calcium and iron as well as vitamins A, C and K1. In order to be absorbed in the body, vitamin K1 requires fats so be sure to prepare baby kale with a healthy oil or avocado to take full advantage of the nutritional properties. Additionally, Baby kale can help lower cholesterol levels in the body by binding bile acids.
Storage
Our baby kale can be storage in the ziploc plastic bag,we packed it, in the refrigerator. Best eaten within a week or a little more. Please note that, for your convenience, we pre wash the salad greens we pack for you.
Cooking Tips
Baby kale is delicious. It is most often used raw, as its leaves are tender enough to be enjoyed fresh, yet its texture is still sturdy enough to stand up well in cooking. Baby kale can add an earthy flavor to raw salad green mixes, or it can be juiced, wilted, fried, dehydrated, or sautéed. Try topping a flatbread or pizza with Baby kale, or incorporate it into braising greens to add a nutty yet sweet flavor. Baby kale can even be used in lieu of spinach in baked preparations like quiche, lasagna, and enchiladas. Complimentary ingredients include garlic, ginger, fennel, sage, onion, apple, balsamic vinegar, maple syrup, robust cheeses, pork, chicken, and white beans. Try to add it at the end of your cooking to get the best out of it texture.
Recipes
Sauteed Baby Kale with Over Easy Eggs
Baby Kale Salad with Chickpeas and Avocado
