Kale is another member of the brassica family, along with cabbage, broccoli, and collards. There are several different varieties of kale, including curly and lacinato, and both come in several colors. Baby kale is young kale which has a milder flavor and is more delicate. Kale is a very cold tolerant crop, and is grown mainly in the spring and fall.
Wash leaves in cold water and store wrapped in a damp towel in the fridge in a sealed container. Kale should keep for about a week when stored this way. To freeze kale, remove stems and blanch in boiling water for 2 minutes. Drain and rinse immediately with cold water. Pat dry and place in a freezer bag or container.
Wash leaves in cold water to remove any soil. Remove large, woody stems by folding the leaf in half and ripping the leaf from the stem. A popular way of preparing kale is to massage with salt and/or olive oil until the color becomes bright green. From there the kale can be sauteed, added to soups or stews, or used raw in salads. Many folks also make kale chips by baking the oil coated leaf in the oven. Kale also makes a great addition to smoothies due to its high nutritional content.