You can use other greens, such as Swiss chard, collards, or spinach. But be aware that the different greens may take different times to cook, because some of them have a tougher leaf that takes longer to get soft. Spinach cooks the fastest, then chard, then kale, then collards. It may not matter, depending on what you're making.
Marinade the kale leaves in the dressing you intend to use on them. The oil, NOT the acid, is actually what softens the Kale.
About one week. Do not wash the kale prior to storing it in the refrigerator. Instead, wrap it in a paper towl and place it in an airtight bag.
Bake kale chips! I know how to make chips, but better recipes are online
well i know of the leafy green kale and the dark non-leafy kale calledeither lacinato kale, dino kale, or black kale...dino because its texture is more like a reptile then leafy like the green leafy kale.
It's both. Answer Kale is a vegetable of the cabbage family known in Scotland as hungry gap because of it's use in mid winter.
well i know of the leafy green kale and the dark non-leafy kale calledeither lacinato kale, dino kale, or black kale...dino because its texture is more like a reptile then leafy like the green leafy kale.
Kale
kale
kale
Bor kale is a misnomer, it should be borecole that is another name for kale.
Kale can be green or purple.
Repolyo