Kale is full of antioxidents and micronutrients, we grow a few varieties of kale which are all good for soups, salads, sautees, and of course our fav smoothies. 


Store in the fridge in a plastic bag for up to week. Unwashed greens last longer so wash before use. They can also be stored in the fridge for even longer if store with a damp paper towel. Kale freezes very well, just remove the centre rib (loosely hold stem just below where the leaf starts between your index finger and thumb and pull stem away from leaf. It will rip it right out for you nice and easy) add them to a freezer safe bag. When ready to use in soups, smoothies, or sautee remove bag and squeeze and squish the leaves. They will break into small pieces saving you the time of chopping them.

Cooking Tips

There are so many options to use kale. To prepare it, remove the leaves from the stem (see above instructions) roll several leaves together and chop thin strips.

For salads finely chop it and massage it (sqeeze it several times) and add to a buddha bowl or dress with your favourite dressing; we love ceasar salad made with kale.

For smoothies: you can use frozen kale or fresh, simpally wash and add to your favourite smoothie recipe.

Our fav green smoothie is: 1 frozen banana, 1 cup frozen/fresh kale, 1 tbsp hemp hearts, 1 cup frozen mango and greens powder.

Or add to your favourite sautees or soups. 


https://www.ambitiouskitchen.com/vegan-caesar-dressing/  <<< replace tahini with 1 cup raw cashews soaked in hot water for 15 min





Our favourite way to eat kale cooked is a dutch dish called Boerenkool. Its mashes potatoes, made however you prefer them, we use half potatoes and half cauliflower for a lighter option. Once drained we add butter and non dairy milk and salt. And then we add kale (we use frozen) mix together and serve with butter and your favourite sausage.