Plant a few weeks before last frost date. Plant seeds ½ inch deep in rows about 8 inches apart, or scatter seed; thin to 8 inches. Harvest by removing the larger, outer leaves and leaving the center leaves to continue growing. You can continue to harvest long after the fall harvest, sometimes into the winter even.
Kale should be dark green with "frilly" edges; avoid wilted leaves. Wrap it in damp paper towel and store in a bag in the crisper of the refrigerator. It will keep for about 6 days. It gets stronger in flavor the longer is sits.
Wash under cold water and discard wilted or discolored leaves. Place in a pan with enough water to cover the greens and simmer over medium-low heat for about 20 minutes until tender, but not mushy. Kale is most often used chopped and added to soups/stews.
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