Hi <<First Name>>,

Remember a few weeks ago when we shared those fresh hints for extending the life of your kale? Well, let’s take it to the next level...Kale prep! We love kale, we live by kale, but kale can be a tough one-- literally. A fibrous member of the cabbage family, kale can be prepared in a bunch of delicious ways that make it soft, delicious and easy to eat.

Kale in the Kitchen

Boiled: Place clean and ready-to-eat pieces of kale in a few cups of boiling water with a touch of salt. Next, reduce the heat and cook for about 20-25 minutes. Fully cooked is the aim here. The result is glossy, tasty kale that becomes a wonderful side dish for any meal.

Sautéed: Add kale to a pot of olive oil with
sautéed onions and garlic. This softens the veggie in no time, but make sure to keep an eye on it. The wilting point is what you’re looking for with this preparation. This creates the flavor and texture that will make kale the star of the meal.
Dressed: There’s nothing a little vinegar can’t soften. Toss clean and chopped kale with a vinegar-based dressing and leave it to soak up the delicious vinaigrette’s flavors for about 20-25 minutes before serving. A bit of crunch will be preserved but the toughness will be gone. Voilà! Your salad is officially transformed.

Baked: Turn on that oven to 300 degrees! Grab a baking sheet and add some clean and prepped kale pieces drizzled with olive oil and salt. In 20 – 25 minutes you’ve got the most delicious, nutritious “chips” ever.
What are your secrets to prepping kale? Send them our way at
Until next week, stay fresh and organic!
-Team Olivia’s
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240 2nd Street
Chelsea, MA 02150

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