They can be used in a variety of dishes, including dips, salads, pastas, casseroles, smoothies, and egg dishes.
Adding kale flakes to these dishes helps enhance overall nutrition
PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.
Kale (Brassica oleracea) is a vegetable that is very popular nowadays. Eat the stems and leaves with a characteristic sweet smell frame and green. Stir frying and cooking classes are often used for the most part. kale benefits 1. Vegetables are a source of food. And popular to consume a variety of foods. 2. a source of calcium supplements Due to a high calcium content compared with vegetables. Other Fruit Especially pregnant women Postpartum and new 3. nourishes and strengthens bones and teeth. 4. Help prevent osteoporosis Bone loss in elderly heart disease, diabetes, anemia, helps wounds heal faster. Help in sight and eye care. 5. Increase the amount of electrolyte in the body of calcium. The system works in relation to calcium. And steel works like normal functioning of hormones, enzymes, blood sugar control, blood, muscle and heart muscle. And bone
Product Origin : Thailand Packing : 100g, 200g., or customize
Our Kale will be packed in the field but this does not mean food safety is less strict; We put special attention on this kind of crops packed outside. Every leaf we pack will be well trimmed no more than three fourths of an inch from the outer leaves. We can pack it Also in the packing shed if the client requires it. Quality Our kale consist of only one type of variety which is well trimmed, ot stuned, free from decay, and damage caused by yellow or discolored leaves, seeds items, wilting, bud burn, freezing, dirt, diseases, insects or mechanical or other means. Temperature Kale should be stored at 0 ° C (32 ° F) with 98 to 100% RH. Storage at -1 ° C (31.1 ° F) may cause freezing, while storage at 1 ° C (33.8 ° F) may promote senescence-related storage losses, especially if held in long-term storage. High RH minimizes decay; light in the storage reduces physiological disorders, mainly leaf yellowing, and weight loss.
ORGANIC KALE
F1,half open,The same tice,good consisten- cy.Darkgreenleaf,ess wax power,ass tfuistip-type.Plant height about 30cm,and 25cm width.From sowing to harvest 55-85 days,nghyield.goodcommocity.
Features : Thai Name : Ka Na Phak Scientific Name : Oleracea Brassica Broccoli, cabbage family is a member of the green-green to purple in color and has tightly clustered flowers or florets, borne on sturdy stalks. The florets are the most tender part. The stems, if peeled, can also be used. It has a slightly sweet and bitter taste. Delicious stir fried, steamed, or boiled but never eaten raw. Choose firm stalks and closed heads with deep color and no yellow areas. Refrigerate in a plastic bag for up to 4 days.
Cavolo nero is curly kales tall, dark Italian cousin. Originally hailing from Tuscany this black kale, or black cabbage, as it is sometimes known, is packed full of vitamins and iron. Its robust texture and attractive leaves make it a popular choice with chefs looking for a slightly sweeter cabbage substitute.
Kale / colewort / collard green
