Kale, baby purple *super-food* 0.125 kg pack

  • Purple baby kale produces small and vibrant purple leaves that are variegated in shades of dusty green. This attractive vegetable offers a very robust cabbage flavor more intense than that of green or black kale. Its leaves have a crisp texture that softens with cooking.

  • Since it is a young leaf, it can be consumed raw as well. the tender Purple kale is a great intense addition to mixed green salads. They are great carriers for peanuts, almonds, tamari, chiles, and other Asian ingredients like sesame oil and ginger.

  • They are great in hardy soups which contain smoked meats, potatoes, beans, or barley. Other flavor affinities include, bay leaf, oregano, thyme, red pepper flake, nutmeg, shallots, onion, tomato, sweet potatoes, cheddar cheese, Parmesan, cream, roasted meats, and chicken.

  • Baby Kale, Mozzarella, and Egg Bake


    142 grams of baby kale
    kale leaves
    2 tsp. olive oil
    168 grams of mozzarella cheese
    24 grams of green onion
    8 eggs
    ground black pepper


    1. Wash the kale and dry.
    2. The kale only needs a few minutes of cooking at high heat to wilt it before you put it into the casserole dish. Remember the kale will cook more when the egg bake is cooking in the oven.
    3. Spray your casserole dish with olive oil or non-stick spray and spread out the wilted kale in a single layer.
    4. Then spread most of the mozzarella and all the sliced green onions over the kale.
    5. Season with salt and black pepper.
    6. Beat the eggs in a bowl or measuring cup and then pour them over the kale/cheese mixture. Then use a fork to gently stir so the eggs are well distributed into the kale and cheese.
    7. Sprinkle the rest of the Mozzarella over the top.
    8. The Baby Kale, Mozzarella, and Egg Bake were done after it baked for about 30 minutes.