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Kale
(Brassica oleracea acephala)

A hearty member of the cabbage family, kale is frilly-leafed and can withstand a frost or even snow. It contains compounds that protect the stomach, colon, and eyes. High in Vitamin A, C, calcium and potassium and chlorophyll.

Use raw in salad, wraps, or on sandwiches. Add to soup or sauté. Use steamed as a base for lentils or stews.

To keep: Refrigerate unwashed kale in a plastic bag and use as soon as possible.