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For the freshest bunch, look for a leaves that are green and springy to the touch, not yellow, slimy or wilted. To store kale, remove any wilted leaves and wrap it in paper towels (don’t wash it first!).
Place it in a plastic bag, removing as much air as possible, and stash it in your vegetable crisper for up to a week. Have too much to eat at once? Pederson recommends removing the ribs, blanching the leaves and freezing them.
You can substitute kale for any dark leafy green, such as in stir-fries, soups, stews and sautés. “If you’re averse to the taste, try blending it in smoothies,” suggests Peterson. “Just take out the center rib first.” She also recommends making a raw kale salad by slicing the leaves into very thin ribbons, adding lemon juice, salt, pepper and chili powder, and letting it marinate for 20 minutes.
You can also whip up nutrient-filled alternative to potato chips by baking kale pieces until they’re crispy. To make the “chips,” tear the leaves into bite-sized pieces, wash and dry them thoroughly and toss with olive oil and seasoned salt. Bake at 350°F for 10 to 15 minutes, flipping them over once; the edges should be brown but not burnt.