Red kale originated in Siberia and made its way to North America via traders in the late 1800s. With it’s blue-green leaves and reddish-purple veins, red kale is jam-packed with beneficial nutrients serving as 260 percent of your daily intake of vitamin A and 170 percent of your daily intake of vitamin C!
Choose crisp leaves while shopping. Refrigerate your kale unwashed and store up to 4 days. Before cooking, rinse with cool water and trim the stem ends. Blanching kale can remove bitterness, but avoid boiling it to preserve nutrients.