Baby Kale
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A garden vegetable originally cultivated in the Mediterranean region. Kale is the hardiest member of the cabbage family. Kale has large, fibrous, finely curled leaves. They have a pungent flavor and vary in color from light to dark green, with some varieties having a bluish green hue. The leaves do not form a head, rather they are attached to thin whitish stems that are very fibrous. Curly Kale is a highly decorative plant.

Pack Sizes

Food Service Pack 2 doz.

Nutritional Information

  Raw Cooked
water 84.5 % 91 %
protein 3.3 g 1.9 g
carbohydrates 10 g 5.6 g
fat 0.7 g 0.4 g
fiber 1.5 g 2.0 g
calories 50 32
  per 100 g per 100 g

Beets are an excellent source of potassium, and vitamin A and a good source of vitamin C, vitamin B6, calcium, copper, folic acid, iron, thiamine, riboflavin niacin and zinc.


Separate and trim leaves, and wash them thoroughly under running water or in vinegar water to rid them of any remaining soil or insects.

Serving Ideas

Because it is fairly tough and has a pronounced flavor, kale is rarely eaten raw. Its strong flavor also goes well in soups and stews. Blanch it for a few minutes in salted boiling water before cooking to moderate its bitterness. Kale is delicious dressed in a sauce and gratineed, or pureed on its own or with potatoes.


Store kale with its leaves close together in a perforated plastic bag in the refrigerator. It will keep for 5 to 10 days, but tastier and less bitter when consumed as soon as possible. Kale can also be frozen after being blanched for 2 to 3 minutes, or until the leaves become slightly soft.

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