Kale curly, *super-food*, 0.25 kg Bunch

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  • Green chewy leaves and tough, pale green stems that are typically removed, it's tender enough to be eaten raw or used in salad. Kale is sometimes spicy, others a bit sweet, usually slightly bitter and subtly cabbage-like flavor.

  • You can eat Kale raw or cooked. And you can use it in soups, pasta, scrambled eggs, and salads.

  • Wrap it up in a dry, loose paper towel and store it in a ziplock plastic bag or airtight container and keep it in your crisper drawer in the refrigerator for up to 4 days.

  • Tahini-Citrus Power Salad


    2 bunches curly kale
    1/2 cup extra-virgin olive oil (for kale)
    1/4 cup Tahini (for kale)
    1/2 lemon (juiced, for kale)
    Ground black pepper
    2 grapefruits
    2 baby avocados
    1/2 cup raw almonds
    1/2 lemon (juiced, for serving)
    extra virgin olive oil (for drizzling)
    tahini (for drizzling)


    1. Strip the kale leaves from the stems. Wash the leaves in a large bowl of water, then dry. Drain and dry the bowl. Finely chop the leaves.
    2. Add the olive oil, tahini, and lemon juice to the same bowl. Season with salt and pepper. Stir until well combined. Add the kale and massage the dressing into the leaves with your hands.
    3. Peel the grapefruits and strip away any thick pieces of the membrane. Separate the segments and cut each one roughly into thirds. Cut the avocados in half and remove the pits. Scoop out the flesh. Cut each piece in half lengthwise then into thirds crosswise. Coarsely chop the almonds.
    4. Transfer the dressed kale to a large serving bowl. Add the grapefruit and avocado pieces, and sprinkle the almonds over the top. Squeeze the juice of the remaining lemon half over the top, drizzle with olive oil and tahini, and serve.