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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.
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.
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.
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.
Freezer: Strip the leaves from the stems, blanch briefly, then freeze in bags for soups, stews, or smoothies down the line.