	Common Names:	Borecole
	Family:	Brassicaceae
	In Season:	September - February (best)
	Buying:	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

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Generalï¿½ - Preparing Kale

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Unless the stems are very small and tender they should be cut out and discarded. Wash the leaves well in cold water. Unlike cabbage, kale should be cooked until soft and is best when chopped or shredded.

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
x	x	x	x	Y	x	x
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
x	x	x	x	Y	x	x

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Cooking times and suitable methods for cooking Kale

Bake/Roast	!	Shredded or choppedï¿½ =ï¿½ selected recipes only
Boil	y	Shredded or choppedï¿½=ï¿½ 15 - 20 minutes
Fry/Sautï¿½	y	Shredded or choppedï¿½ =ï¿½ 8 - 10 minutes
Microwave	y	Shredded or choppedï¿½ -ï¿½ 5 - 6 minutes
Steam	y	Shredded or choppedï¿½=ï¿½ 18 - 25 minutes
Stuff	x	ï¿½

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