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  • kaleWant to have cooked kale on hand year-round?  Cook a double batch and store half in the freezer for up to 6 months.
  • Smaller leaves are tender compared to larger leaves, making them perfect for salads.
  • Try chopping kale into thin ribbons for a salad, it looks fancy and makes the kale easier to eat.
  • To maximize nutrition and flavour, steam kale for 5 minutes.
  • Blanching kale in salted boiling water before using will tenderize and reduce any bitterness.
  • Kale makes a great snack too!  After you’ve cleaned and dried your kale, tear it into bite size pieces, toss with a little olive and salt, and bake until crispy.
  • Kale is quite hearty, so if you are using it in a salad, it is a good idea to drizzle with oil or dressing and “massage” the leaves for a bit to soften them before serving. Bonus to this, is that your kale salads can last as leftovers for the next day –  even dressed!

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