Red Kale

Kale can be sautéed, braised and steamed. It’s great in salads and can be baked into chips. It can be chopped and added to soups, stews and grains. With kale, it’s easy to add vitamins, fiber and vitamins to any meal or smoothie.

A tagged bunch of Josie's Organics Red Kale.. A tagged bunch of Josie's Organics Red Kale..


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.

Kale and Caramelized Garlic Pizza with Gouda and Thyme


  • 1 frozen whole wheat pizza dough, thawed
  • 10-12 whole garlic cloves, peeled
  • ¾ cup cold water
  • 3 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons honey
  • 2 Tablespoons fresh thyme leaves, plus 3 sprigs for garnish
  • 1 bunch Josie’s Organics red kale, washed and coarsely chopped
  • Salt and pepper to taste
  • ¾ cup gouda, grated

Serves 6

Preheat oven to 450°.

Place garlic in a small skillet and add cold water. Turn on heat to medium-high and bring to a boil. Cover. Turn heat down to medium and continue cooking, covered, until the cloves are slightly tender, about 5 minutes.

Add 1 Tablespoon olive oil and sauté garlic until it begins to brown. Add balsamic vinegar and honey. Continue to cook for 5-7 minutes until garlic becomes soft and turns dark brown. Gently fold in the thyme leaves. Remove from heat.

In a large skillet, sauté kale in 1 Tablespoon of olive oil on medium-high heat until tender, about 5-7 minutes. Season with salt and pepper. Set aside.

Roll out pizza dough to ¼-inch thick on a lightly floured surface. Transfer to a large baking sheet coated with cooking spray or lined with parchment. Drizzle with remaining Tablespoon of olive oil. Evenly sprinkle with half of the Gouda. With a large spoon, evenly distribute the kale over the cheese. Scatter garlic cloves on top and gently smash with the backside of the spoon. Spoon any leftover honey balsamic mixture on the kale. Top with remaining Gouda. Garnish with sprigs of thyme.

Bake for 20 minutes until crust is golden brown and puffy.

Let rest 5 minutes. Cut into 8 slices. Serve. If you prefer a little heat, sprinkle a few red chili flakes to taste.

Total Fat
Saturated Fat