Kale was likely introduced to Europe by the nomadic Celts over 2000 years ago, and later found its way to America with 17th century settlers. Cabbage, brussels sprouts, collards and cauliflower are all versions of the same botanical plant (Brassica oleracea), bred for different culinary properties over time. Kale is currently enjoying a renaissance, being promoted as a “super-food” with unusual preparations from massaged to chips and juice.
Kale Varieties and Seasons
The variety of Kales offer a glorious range of colors throughout fall, winter and spring. We grow the deep blue Lacinato as well as the vibrant purple-red Redbor, and our favorite: Red Russian.
our retail size is 8 oz
Quick Kale Recipes
always wash produce before eating
Massaged Kale Salad
De-stem and chop 1 bunch kale leaves. Combine in a bowl with juice of 1/2 lemon and two-finger pinch of salt. Use your hands to massage leaves about 2 minutes until slightly wilted. In a separate bowl whisk together juice of 1/2 lemon, 2 tsp honey, freshly ground black pepper, and 1/4 c olive oil in a stream. Toss kale with dressing and 3 Tbsp sliced almonds. Serve immediately.
inspired by Aarti Sequeira
Flash Steamed Kale
Steam chopped kale 2-3 minutes. Sprinkle with salt and serve with lemon wedges.
In a large pot, heat 3 Tbsp olive oil with 4 cloves garlic thinly sliced and pinch of salt. Add dash of chili, then 2 bunches roughly chopped kale with 3 strips of lemon zest. Cover and cook over low heat for 15-20 minutes stirring occasionally and adding water as needed to keep moist.
source: Andrea Reusing
Where to Buy Perryhill Kale
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