Green Kale

Green Kale
Green goodness

Kale, with roots in ancient Greece and Rome, is one of several highly nutritious cruciferous vegetables (cabbage, broccoli, etc.) that help protect against cardiovascular diseases and prostate, colon and other cancers. Rich in antioxidants and phytonutrients, such as vitamins A, C and K, beta carotene, calcium and potassium, kale contributes to healthy skin, eyes, bones and may help with Alzheimer's disease. A versatile vegetable complement or substitute in many recipes, kale is low in calories, fat and sodium, and is saturated fat- and cholesterol-free.

Nutrition Facts
Healthy & Delicious

From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.

Handling Tips
International flair

Used in cuisines throughout the world, kale complements or substitutes for other vegetables. Select crisp, blue-green, curly-edged small-to-medium leaves; avoid discolored or wilted leaves. Refrigerate, unwashed, in a plastic bag up to 4 days. To use, wash kale in warm water; drain in colander. Discard wilted leaves and trim stem ends. Cut a v-shape at stem end for even cooking; discard any tough stems. To preserve nutrients in cooked kale, lightly steam, microwave or sauté; avoid prolonged boiling. Add raw, mild-flavored varieties to salads; blanch strong-flavored kale before adding to soup or stew to eliminate any bitterness.