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 This sturdy member of the cabbage family is best when cooked, since it breaks down the woody texture; the small raw leaves can also be delightful when tossed in a salad. Serve kale stewed, sautéed or boiled for a nutrient-packed side dish. When purchasing it, look for bunches with dark green leaves (they may have hints of purple or blue coloring) and sturdy stems and leaves. Avoid bunches with yellowing leaves and limp stems. Keep kale cold until you are ready to cook. For the freshest flavor and texture, don’t store kale longer than a week in the fridge. As kale ages, it develops a stronger flavor. Recipes to try:
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