All About

Common Varieties
The most common variety of kale is Curly kale, which has sturdy, green leaves that are curled
at the edges and a tough stem. You’ll also find Red Russian Kale and Red Winter Kale at the
Farm Stand. These varieties have small, blue-grey leaves shaped like arugula and are often sweet
enough to eat raw. There are also dark green, broad leaf types of kale like Nero, Dinosaur, Tuscan,
and Black Palm.
What to Look For
Choose kale with crisp, bright-colored leaves and a solid stem. Avoid kale that is wilted or has
brown or yellowing leaves.
Easy Storage & Preparation
Wrap your kale in a couple of sheets of damp paper towel to seal in moisture and store in the
refrigerator for up to three days. Don’t wash your kale until you’re ready to use it. Before cooking,
rinse several times to remove any dirt or sand between the leaves and discard tough stems.
Best Uses
Small, tender leaves of kale can be tossed in a salad. Kale is tasty sautéed with olive oil or
steamed using only the moisture that clings to the leaves after washing. Quick cooking is key
when preparing kale. Unlike many other greens, it doesn’t lose that much volume when cooked.
Good Paired With…
  • Bacon
  • Cannelloni beans
  • Garlic
  • Lemon
  • Olive oil
  • Onions
  • Potatoes
  • Peppers, hot
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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Willowsford Farm Stand

23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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