Kale is a member of the Brassica family. Kale is a dark grayish green with deeply crinkled leaves. They are high in vitamin A and C, and anti-oxidants as well as calcium. Fat and cholesterol free. Very low sodium. Low in calories. It is similar to Collards in appearance. Kale has a flavor that is somewhat stronger than cabbage. 

Choose smaller leaves for tenderness and milder flavor. Look for fresh green color and leaves that are moist, crisp and unwilted.  Wrap unwashed greens in damp paper towels. Refrigerate in a plastic bag, in the crisper, up to 5 days. 


Strip leaves from stems; discard stems. Rinse well. Boil, steam and microwave (cook just until wilted). Add to soups. Chop cooked  kale for stuffings. After cooking, chill to serve cold with olive oil and lemon juice. 
Saute cooked kale with onions and garlic; also season with strips of ham or smoked turkey. 

Select fresh, short stems, green leaves, no seed stems, no broken, spotted or discolored leaves, no wilt, dirt or insects.  Kale comes packed 18/20 lbs. net, 23/25 lbs. gross. A 20 lb. bushel will yield 14 lbs. trimmed greens, and 10 lbs. cooked greens.

Greens such as Kale will keep up to 2 weeks at 33 to 38 degrees F.

Here are some good Kale sites:
http://www1.epicurious.com/e_eating/e02_wintering/winterveges/kale.html