Food Lens · Produce
Kale
Earthy and slightly bitter raw, milder and sweeter once cooked down.
Lens analyzedKale is a leafy green with sturdy, ruffled or flat leaves depending on the variety, tough enough raw to hold up in salads when massaged or thinly sliced, and hearty enough cooked to survive a long braise. Its thick central stem is usually removed before cooking since it stays fibrous no matter how long it simmers.
Where it comes from
Kale is one of the older cultivated members of the cabbage family, grown in European gardens well before newer, softer lettuces became common. It saw a resurgence in North American grocery stores and restaurant menus starting in the 2010s.
Buying it
Look for leaves that are deep green and firm, without yellowing edges, holes, or slimy patches near the stem. Bunches should feel heavy for their size rather than limp.
Storing it
Refrigerate kale in a produce bag with the air let out, and use it within about a week before the leaves start to wilt and yellow.
Keeps about 7 days in the fridge.
In season
Peak season is April–May & September–November, though it's available year-round.
Kale is often best in cool spring and fall weather, with year-round supermarket supply from varied regions.
Recipes that use kale
More produce
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