What it lacks in tenderness it makes up for in nutrients!
Kale is said to have originated from curly-leafed cabbage, now known as Sabellian kale, which grew in Greece in the fourth century BC. It gained much popularity over time, becoming one of the most common green vegetables in all of Europe. Eventually, in the 19th century, Russian traders introduced kale into Canada, and then into the United States. Today there are many kale varieties with a spectrum of leaf shapes and colors which range from light through dark green and violet-green to violet-brown.
Kale has more nutritional value for fewer calories than almost any other food around, containing extremely high levels of vitamins K, A, and C, as well as the phytochemical lutein which helps protect the eyes.
Place unwashed kale in a plastic bag and keep it in the vegetable crisper of your refrigerator for up to a week. Bear in mind, however, the taste becomes stronger with prolonged storage. For extended preservation, wash and dry kale well. Mince or chop by hand or in a food processor. Place kale in a bag or container and freeze. Minced, frozen kale can be used just like raw kale since it thaws almost instantly.