As cool months start to settle in, kale is one of the few green species that thrive in cooler temperatures. This green leafy vegetable is high in Vitamins A, C and K and are a good source of fiber. Incorporating kale into your diet, along with other dark green leafy vegetables, is a great way to meet the USDA’s MyPlate recommendation to eat 1 1/2 to 2 cups of dark green vegetables per week.

Kale grows on a stalk and the leaves are picked individually and bunched when sold. This crop originated in the Mediterranean and was brought to the United States from England in the 17th Century.

When buying kale, look for bunches with no limp or yellowing leaves. Leafy greens, like kale, stay fresh longer if they are rinsed, wrapped in a paper towel and put in a sealed plastic bag. It will store in your refrigerator for approximately five to 10 days. Tougher, curly kale is best for adding to soups or stews and tender baby kale are best for use in salads.

A good way to ensure a supply of leafy vegetables in your household is by enrolling in a Community Supported Agriculture (CSA) share. Local CSAs can be found on the Northwest Organic Farming Association of Vermont website,

Kale Recipe Ideas

Bean soup with kale
Pasta with kale and roast chicken
Kale frittata
Roasted squash and kale
Vegetable pot pie with butternut squash and kale
Braised kale
Kale chips
Caesar salad with kale
Roasted kale
Eggs Benedict with kale
Kale and artichoke dip
Lentil soup with kale
Rice with mushrooms and kale
Black bean and kale burrito