Kale
A hardy green through the cold months.
Availability varies. A New England example may not match your market.
How to prepare
- Strip the leaves from the stem.
- Massage for salads or sauté until wilted.
Storage
Refrigerate in a bag. It holds longer than tender lettuce.
Shopping note
Leaves should look lively, not yellow or slimy.
Kale and white beans
20 minutes. About 1 bowl. These are kitchen amounts, not a nutrient analysis.
- 2 handfuls of leaves kale
- 1 cup cooked white beans
- 1 teaspoon olive oil
- 1 clove garlic
- Warm the oil and garlic.
- Add the kale and a splash of water.
- Stir in the beans until hot.
A cold-weather bowl with plant protein
Availability varies by farm, weather, and week. These are New England examples, not a promise of what is in every market.
Optional: add a pinch of ginger. Keep the beans.