Our Italian heirloom, “dinosaur” kale is extra-dark green, not curly but heavily blistered or savoyed. The leaves are rich, and tender with a softer texture than green curly kale.
Toscano Kale
Our Italian heirloom, “dinosaur” kale is extra-dark green, not curly but heavily blistered or savoyed. The leaves are rich, and tender with a softer texture than green curly kale.
$3.00 – $6.00
| Weight | 0.5 lb, 1 lb, 3 lb |
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How to use
I find that I eat more salad if it’s ready to go. So, when I take salad home, I do the following: Fill a large bowl with cold water.
- Fully submerge the lettuce in the water, then gently agitate the leaves to release any debris.
- Remove the lettuce from the water, then gently and thoroughly pat dry between paper towels or spin-dry the leaves in a salad spinner.
- Line a sturdy glass or plastic container with a few paper towels, then scatter your greens on top. Top with a matching lid and refrigerate. There should be some room in the container for the air to circulate, and the paper towels will absorb any excess moisture. (Circulation is key!)
- Don’t have an appropriate glass or plastic container? Use a plastic bag, just be sure to leave a small portion of it open so air can circulate. Leafy greens should stay fresh and crisp for 7 to 10 days. You can revive wilting lettuce by submerging the leaves in a bowl of ice water. Let it sit for about 5 minutes, then remove and thoroughly pat dry. This will shock and crisp up the leaves.
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