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Kale, Siberian EACH


Offering a mild cabbage-like flavor, Siberian Kale is exceptionally tender.
The flavor is much more milder and the texture is more delicate then more of the well-know European varieties of Kale

Siberian Kale is actually a different species than most other varieties that are derived from Brassica oleracea. Instead, Siberian Kale is classified as Brassica napus, which is still in the same family, although it is more closely related to rutabagas than other Kales
Mara Valley Produce, Mara BC (Certified Organic)

To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week

Siberian kale can be utilized in any recipe calling for kale. It is delicate enough to be used raw in salads yet sturdy enough to stand up to salad dressings. The tender texture and mild flavor of the young leaves are ideal for use in quick stir-fries, salads, juices or atop flatbreads. Full sized leaves work well as a cooked vegetable and can be sautéed, steamed, wilted, fried, dehydrated and even baked. Its flavor pairs well with garlic, shallots, sweet potato, avocado, pancetta, pine nuts, cream based sauces and dressings, butter, olive oil, light bodied vinegars, robust cheeses and fresh herbs such as thyme, sage and rosemary.

Siberian kale is a good source of vitamin A and vitamin C and also contains trace amounts of iron and calcium. Additionally, Siberian kale is rich in carotenoids, to enhance the body’s absorption of carotenoids and other fat-soluble nutrients be sure to pair kale with nuts or oil. Siberian kale also contains glucosinolates which have been shown to aid in liver detoxification.

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