A striking blue-green color and fluffy, curly leaves characterize kale, and the flavor is robust, peppery and earthy when fresh, mellow and sweet when cooked. Younger leaves are ideal for salads and fresh applications, and larger, more mature leaves perform well when sauteed, fried or braised. Pair with garlic and kumquats for a bright sauté, stir ribbons into robust vegetable soups, or fry leaves until crisp.
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