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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
2 tsp. olive oil
168 grams of mozzarella cheese
24 grams of green onion
ground black pepper