Red kale can be eaten raw or cooked.
In the store, look for red kale with firm, fresh leaves.
For maximum freshness, refrigerate red kale in a plastic bag and do not wash until ready to use. Red kale can be refrigerated for 5-7 days.
Prior to consumption, wash red kale in cold water to remove dirt and dust. Pat dry to remove excess moisture.
Red kale has a high concentration and is an excellent source of antioxidant vitamins A, C, and K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.