CRISPY AND FRESH KALE TASTE
Purple Kale is a leafy vegetable with petals that delicately curl in and out. From the purple stem grow green leaves with purple undertones, which makes this microgreen a real eye catcher. We harvest our kale when it is still very small, which means that all the flavours are compressed into the small, beautiful leaves. Our young kale leaves have a mild and earthy taste – plus they are, in contrast to tougher, drier, older kale leaves, fresh and crispy – making them an excellent addition to any dish.
As early as in 2000 BC, kale was a common staple food in Mediterranean kitchens. However, its reputation has suffered during the Second World War, where in the absence of other foods kale was recommended due to its high nutritional value. However, bursting with vitamins and other nutrients like calcium, kale has made a comeback in the modern superfoods era.
The young leaves can be used in various ways: add them raw to salads and smoothies, sauté the leaves and serve as a side dish, mix them into stir fries or into a potato mash. The leaves can also be dried and baked, which gives them the consistency of chips. Chefs like to use our Purple Kale mostly to top off their dishes. Not only does the kale add flavour to the dish it also adds a green feeling to the dish.