Kale

Depending on the variety, the colors can range from green or dark green to purple with curly or bumpy textured leaves. Kale tastes better when harvested during winter months, because cold temperatures cause kale plants to send more sugar into their leaves to keep them from freezing.

SAUTÉ: Remove the greens from the stem and chop leaves. Add oil to a pan and heat on medium-high heat until hot. Add 1/2 cup of stock, then add the greens and cover for 8-10 minutes until soft, stirring occasionally. Stir-fry or add to stews.

RAW: If eaten raw, massage 1 Tbsp oil into the leaves and let it sit for 10 minutes until softened.