Kale

Scientific Name of Plant
Brassica oleracea var. acephala

Description
Kale, a member of the cabbage family, has ruffled dark green leaves and tastes like its cabbage relatives. It is eaten fresh or cooked, or used as a decorative garnish. Wash the leaves in cold water, dry, then wrap in paper towels and store in a plastic bag in the refrigerator for up to 7 days.

More Information
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Kale

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Kale Recipes