Become a Market Insider     

Curly Kale

Jun 25, 2019

This particular kale is one of the most common varieties and-surprise-it's one of the oldest forms of cabbage.

Appearance & Flavor
Pale green stems hold green curled leaves. The stems are tough and should be discarded, however, the leaves are crunchy and moist. The leaves taste earthy with nutty undertones that become even more pronounced as you cook it. Chose kale with plump, crisp leaves and avoid those with limp, yellow leaves or a strong odor.

Ways to Enjoy
When young, this kale is better for salads, but as it matures it becomes more fibrous. Steam it, sauté it, bake it, juice it, and use it in soups. However, if you are feeling a healthy snack, try frying them to make kale chips.

Availability & Origin
Though it peaks in winter, curly kale grows year-round in the US, California being the largest producer followed by Georgia, New Jersey, and Texas. This vegetable is native to the Mediterranean.

Whole and unwashed, wrap them in paper towel in an air-tight plastic bag and store them in the fridge's crisper drawer for up to five days. After washing and prepping, make sure they are well dried and use the same storage technique already mentioned, however, they will last a few days less.

Leave a comment

Submitting your question!
Our team of fresh produce experts have produce buying down to a science, which is why we call them Buy-ologists. They are at the source, acting as your eyes and ears in the field at every major agricultural growing region, comparing price and quality to get you the best deal.
Whether you need reliable market information or a mixed load, we are here to help!
Fill out the form below and an Amerifresh Buy-ologist will get back to you within 24 hours.
Select a valid category
Enter a valid email
Enter a valid phone number