GREEN KALE
Classic kale is hearty, slightly bitter, and endlessly versatile, whether it's massaged raw into a salad, blitzed into a smoothie, or roasted with olive oil.
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It sits in the same brassica family as its purple and Tuscan cousins, alongside broccoli and cabbage, but green kale is the more familiar, workhorse variety.
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Nutritionally, it's one of the most concentrated leafy greens around, packed with vitamins A, C, and K, along with calcium and iron.
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HOW TO STORE YOUR GREEN KALE​
Storage: Wrap loosely in a damp paper towel or store in an unsealed bag. It's a hardy leaf and should keep for around a week.
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Drying: Best avoided for cooking purposes, but baked kale crisps (thin, oiled, and roasted low and slow) are a good way to use up a glut.
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Freezer: Strip the leaves from the stems, blanch briefly, then freeze in bags for soups, stews, or smoothies down the line.