Selection - Choose small bunches
of kale that are rich in color and have crisp, green leaves.
Storage - Refrigerate for in a
plastic bag 2-3 days.
Benefits - May guard
How to Prepare -
Remove root ends. Wash several times in
water and drain. Cover and cook, with just enough water so
that it clings to the leaves, over med.-high heat for 8-10
minutes until tender.
To microwave: Place in 2-quart casserole container with 2
Tbsp. water. Cover and microwave for 4-6 minutes until tender,
- Kale is a good source of vitamins A and C. One serving size,
1/2 cup (boiled), has 18 calories.