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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 baby avocados
1/2 cup raw almonds
1/2 lemon (juiced, for serving)
extra virgin olive oil (for drizzling)
tahini (for drizzling)