It is hardy and fibrous when fully mature, yet tender enough to be used as a raw salad green when young. The pale green stems are tough and should be removed, while the tightly curled leaves are chewy yet succulent. Kale has a earthy flavour with a nutty sweetness that is accentuated when cooked.
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An excellent source of vitamin C, Kale provides iron, vitamin A, calcium, magnesium, potassium, …
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