%20(1).png){kind=small}
PURPLE KALE
Purple kale has a peppery, slightly sweet flavour that mellows with cooking. It can be eaten raw and massaged into salads, roasted until crisp, or stirred through soups and stir-fries.
Like cavolo nero, it's a brassica – part of the same family as broccoli, cabbage, and kai laan. Its striking purple-red colour comes from anthocyanins, the same pigments found in red cabbage and blueberries.
It's particularly rich in vitamin C, vitamin K, and antioxidants. These are often more concentrated in the purple varieties than the green ones.
.png)
HOW TO STORE YOUR PURPLE KALE
Storage: Wrap loosely in a damp paper towel or keep in an unsealed bag. Purple kale is sturdy and should last around a week.
Drying: Not recommended, as drying loses the texture that makes it worth eating, though the leaves can be baked into crisps as an alternative way to preserve and enjoy them.
Freezer: Strip leaves from the stems, blanch briefly, then freeze in bags; ideal for soups, stews, and smoothies later.