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Baby kale is simply the term for the delicate leaves of a young, immature kale plant. Almost any kale variety can be harvested at this young stage when the leaves are more mild and tender, though still hardier than most lettuce varieties. Both the petite stems and leaves of Baby kale are edible, with a chewy yet succulent texture and a slightly peppery flavor, similar to arugula.
Baby kale is most often used raw, as its leaves are tender enough to be enjoyed fresh, yet its texture is still sturdy enough to stand up well in cooking. Baby kale can add an earthy flavor to raw salad green mixes, or it can be juiced, wilted, fried, dehydrated, or sauted. Try topping a flatbread or pizza with Baby kale, or incorporate it into braising greens to add a nutty yet sweet flavor. Baby kale can even be used in lieu of spinach in baked preparations like lasagna. Complementary ingredients include garlic, ginger, fennel, sage, onion, apple, balsamic vinegar, maple syrup, robust cheeses, chicken, and white beans.
To store Baby kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week.
Baby Kale, Mozzarella, and Egg Bake
Ingredients:
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
salt
Instructions:
