Scarlet Kale

The Queen of Greens

Brassica Oleracea

Scarlet Kale has reddish purple veins. While green in it’s youth, it matures to a bright purple with tightly curled leaves. Scarlet Kale has dark veins with big, velvety leaves that turn deep purple as they mature.


Long before our modern love affair with Kale, it was found in Scotland where “to kale” means “to dine.” It was an important crop in the middle ages because it’s vitamin rich leaves helped prevent scurvy. Ancient farmers would pull Kale in the dark with their eyes shut as a form of magic. If the stalks were tall and straight, so would be your future lover. The bitterness or sweetness of the stalks were also believed to predict the temperament of your future lover.—–While America’s love affair with Kale is relatively new, Kale was a common vegetable in Europe in the Middle Ages. It originated in Greece in the 4th Century where it was commonly used as a medicinal food. Kale was brought to America in the 1500s, but peaked in popularity during World War II when it’s high nutrient content made it a popular pick during rationing. Some varieties of Kale can reach heights of over six feet tall.

How to Serve

Kale can be enjoyed raw, steamed, sautéed, baked or our favorite–massaged with a little olive oil and salt.


A powerhouse of nutrition, Kale is rich in many vitamins including beta-carotene which promotes healthy skin and hair. Kale is an amazing source of Vitamin C, Iron, and Calcium. Not only is it high in fiber, but it also is packed with antioxidants. The high Vitamin K content of Kale can help build healthy bones and improves calcium absorption. Kale’s high potassium content has been linked with a reduced risk of heart disease, diabetes, and cancer.—-An original superfood–high in antioxidants that protect our cells from free radicals–One serving of Kale contains over 600% of your recommended daily allowance for Vitamin K, over 200% of your RDA for Vitamin A and over 100% of your RDA for Vitamin C!


Store the greens with a paper towel in an airtight bag in the coldest part of your fridge. Do not devein or cut until ready to use. It’s important to keep Kale cold so it doesn’t get too bitter.—Don’t boil your Kale as it can reduce the nutritional value. Instead, try Kale raw or massaged in a salad. Kale can be sautéed, steamed, or even made into your favorite Kale Chips by coating in olive oil and seasoning and toasting at 300 degrees for about 25 minutes.


Kale Chips

Kale chips are so delicious and so expensive…but it’s easy to make your own at home! The secret to the recipe is giving the Kale lots of space when baking and baking at a low temperature.

First, wash Kale and dry well. Tear or cut into bite-size pieces.

Tear or cut into bite-size pieces.

Place Kale in ONE LAYER on baking sheets, drizzle with oil and sprinkle with salt, pepper, and nutritional yeast. Toss to coat all pieces well.

Bake at 300 degrees for ten minutes and then toss. Bake for another 15 minutes or until crisp.

Allow to cool and then transfer to air-tight storage container. Eat within one week. Bon Appetit!