Look for kale with the other green leafy vegetables at the greengrocer. It has tougher leaves than spinach and strong pale green stalks. Avoid leaves that are shriveled, wilted, or been damages by insects. Choose smaller bunches as they will be more tender than the large coarse leaves.
The longer you store kale, the stronger its flavour becomes. Use within a day or two of purchase to ensure peak freshness. Wrap unwashed kale in damp paper towels in a plastic bag and store in the vegetable crisper.
Tips & Tricks:
Kale is a good source of iron, but because iron is hard to absorb from a plant source it should be eaten with a Vitamin C rich food ie tomatoes, lemon, capsicum.
Because kale is a tougher, more fibrous plant than spinach it takes slightly longer to cook. Trim the stalks as they can taste quite unpleasant. Kale can be boiled, cooked in stock, steamed or added to stir-fries.