About White Kale

FLAVOUR

Kale is usually totally green, but white kale produces contrasting white midribs within its frilly green leaves. Rather strong flavoured and chewy, its taste is reminiscent of cabbage. Cooked white kale has a delicate texture.

NUTRITION

Kale is an excellent source of folic acid, vitamin A, and vitamin C, and it is also a fair source of calcium and iron. It is low in calories, with one cup of cooked kale containing only about 40 calories.

USE

To prepare kale, cut off and discard the stems. If they are thick even up the leaf, fold the leaves in half and rip the stems out. Wash kale thoroughly, as dirt can get caught in the curly leaves. The easiest way to do this is to submerge the greens in a large bowl of lukewarm water, swishing to dislodge sand or dirt. Lift the leaves from the water, allowing the dirt to remain on the bottom of the bowl. For most applications, there's no need to dry the leaves, as the water on them will help them wilt as they cook.

Cook any way you would any other colour of kale, such as steaming until crisp-tender, stir-frying with garlic and/or ginger, or sautéing in butter or oil. Depending on your preference, you may want to cook it only until crunchy-tender or until very soft. Kale is also an excellent addition to soups like potato, barley, or bean, or try adding it to calzones or pizzas. Blanching it mellows the flavour.

Like most greens, kale is mostly water, so it will shrink a lot when cooked.

Kale's flavour affinities include aged cheese, bacon, corn, cornbread, curry, garlic, ham, hot sauce, lemon, onion, salt pork, smoked turkey, and vinegar.

GROWTH

Maturing about sixty-two days after planting, the kale leaves lose chlorophyll after several days when nighttime temperatures drop below fifty degrees Fahrenheit. The loss of chlorophyll results in this white kale variety. It usually takes two to four weeks for the plants to develop their whitest white.