Taste - moderately sweet - bitter depending on variety
Cooking techniques - raw, saute, bake, blanch, braise, grill, steam. If eating raw, massage the leaves with a little salt for a softer texture (breaks down the tough cell wall)
Storage - wash, chop, dry and store in an airtight container or plastic bag with a damp paper towel
Dish Ideas - Toss a bit of chopped kale into everything! Salads, pizza topping, stir fry, baked into casseroles, served with eggs, broiled kale chips
