Kale is part of the brassica family and can grow year-round though it’s best in the spring and fall. Its leaves are somewhat tough but can easily be tenderized by simply massaging them with your hands. Kale is wonderful eaten raw in salads or simply added to stir fries or sautéed on its own. You can use kale in place of chard, spinach or bok choy in pretty much any recipe as all of these leafy greens are interchangeable with mild differences in flavor and texture. It’s nutrient dense and is one of the best selling greens that we grow here at Tumbleweed Farm. I hope you find plenty of inspiration from the recipes below for this incredible vegetable!
TimesSpring, Fall, Summer
Storage Best Practice
All Kale Recipes
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