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Kale baby *super food* 0.125 kg pack

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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:

    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.