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Kale is considered to be one of the most highly nutritious vegetables, with powerful antioxidant and anti-inflammatory properties. Amazingly, one cup of kale contains 1,300 times the daily requirement of Vitamin K! Red Kale has a much sweeter flavor than its pepper green cousin with more tender leaves. Red kale can be eaten raw in salads or it can be steamed, boiled, or sautéed. Product of California.
Kale turns sweeter in a light frost, so is most flavorful in fall and winter. Avoid washing kale until just before use, since it will hasten spoilage. Always store refrigerated.
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