Storage and Handling:
Store Kale in a loosely closed plastic bag in your refrigerator for up to a week.
You can take one a plastic shopping bag and put the Kale in leaf-end first. Then wrap the handles around the bottom of the stems. This will keep the leaves crisp and fresh and expose just the end of the stems.
Now you have a personal choice to make before cooking your kale: do you cook the stems with your kale or discard them? You can go both ways but keep in mind that the stems are tougher than the leaves, and you will need to cook the kale longer so that the stems are tender.
An easy way to de-stem kale is to grab an individual kale leaf and hold it by the stem with the leaf pointing downward. Wrap your fingers around the stem and gently glide them down the stem; this action will separate the leaf from the stem.
For Curly Green Kale, hold the leaf the same way and grab one side of the leaf and tear downward separating half of the leaf from the stem and then continue to the other side.
Kale is usually best when cooked; there are some exceptions though (try the kale salad recipe!). Kale can be steamed, boiled, braised, sautéed, added to soups, pastas, rice -- you name it.
Kale is one of the most nutritionally dense vegetables and can be made in so many delicious ways. Be creative and give it a try!