Choose
specimens with a fresh green colour and
crisp, unwilted leaves. Young smaller leaves are more tender.
Storing:
Packed
loosely in a plastic bag 2-4 days in the
refrigerator.
Serving Allowances:
100g/4oz
Per Person
General - Preparing Kale
Unless the stems are very small and tender they
should be cut out and discarded. Wash well in cold water. Unlike cabbage, kale should be
cooked until soft and is best when chopped or shredded.
Optional
Preparations/Cuts (see Main Vegetable Preparation Page for
explanations and photos)
Baton
Brunoise
Chunk
Cube
Dice/chop
Grate
Julienne
x
x
x
x
Y
x
x
Matchsticks
Mashed
Paysanne
Puréed
Shred
Slice
Sulfrino
x
x
x
x
Y
x
x
Cooking times and suitable
methods
for cooking Kale
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All
recipes are published for your convenience and are
both suitable and tasty enough to be eaten by anyone
without food allergies, as part of a normal diet. We
advise you to consult a qualified doctor before
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