Different varieties of kale are in season for most of the year. Summer kale is paler and thinner than winter kale, but many kale lovers say that winter kale is best because frosts make it sweeter. Kale is considered to be a super food with numerous health benefits. It is a coarser, stronger-flavoured relative of cabbage. It is cooked in the same way as cabbage and is especially good for soups and casseroles and for braising with such ingredients as onion, garlic, pork, bacon and sausage. To Prepare: Remove any coarse outer leaves, cut off the other leaves. Wash them and cut off the stalks and also their heavy central veins. Stack two or three leaves and cut them across into wide or narrow strips. To Store: Store kale in a paper bag enclosed in a plastic bag in the fridge where it will keep for 5-6 days.
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