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Curly Kale


Spiral Path Farm harvests 3 types of Kale; Curly, Tuscan and BabyKale is one of the healthiest vegetables around, it is packed full of nutrition! A servining of kale is light in calories yet contains an enormous amount of vitamin K, vitamin C and Vitamin A. Kale also contains iron, folate, omega-3s, magnesium, calcium, iron, fiber, and protein.
Tuscan Kale

Tuscan Kale or Lacinato Kale:

Tuscan kale has dark blue-green leaves that have an embossed texture. It has a slightly sweeter and more delicate taste than curly kale. This type of kale is also often referred to as dinosaur kale from its bumpy texture.
Baby Kale

Baby Kale:

Tender Baby Kale greens can provide an intense addition to salads, particularly when combined with other strongly flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing.

Prep Tips:

To ensure quick and even cooking cut the leaves into 1/2" slices and the stems into 1/4" lengths. Steam for about 5 minutes, then add it to other vegetables or enjoy it alone for its wonderful flavor!

Storage Tips:

To store, place kale in a plastic storage bag removing as much of the air from the bag as possible.
Store in the refrigerator where it will keep for 5 days.

Harvest Season:

April thru December

Farm Recipe:

When baked or dehydrated, Kale takes on a consistency similar to that of a potato chip, and is a much healthier alternative to regular potato chips. The Curly Kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices. Kale Chips

Olive Oil
Pinch of SaltRemove tough stems from kale, then tear leaves into chip-size pieces.
Place kale pieces in a bowl & toss with a bit of olive oil, just enough to lightly coat the leaves.
Arrange chips on a baking sheet in a single layer, sprinkle with just a bit of salt, according to personal taste.
Bake at 275 degrees for about 20-25 minutes or until chips are crispy, turning once halfway through.

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