Green Kale can be eaten raw or cooked.
In the store, look for green kale with firm, deeply colored leaves with hardy stems. Smaller leaves will be more tender and milder in flavor.
For maximum freshness, store green kale unwashed in an sealed plastic bag or other airtight container for up to five days in the refrigerator.
Prior to consumption, wash green kale in cold water to remove dirt and dust.
Green 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.