Kale

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 days

MATURES IN

MATURES
IN

53-65 days

TASTE IT FOR

TASTE IT
FOR

4-8 weeks

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Care & Harvest

💡Temperature: Kale prefers cooler temperatures (60-70F).

 

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod

 

🔎 Plant Health: Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 

 

🥬 Harvest:: As leaves grow, they can be harvested as baby leaves which is great for fresh salad mixes. Cutting when the leaves are 2-3 inches tall will allow the plants to regrow. Once plant reaches maturity, harvest leaves as needed by cutting at the base.

Quick Facts

Kale has been a staple crop throughout history in many regions of the world, especially the north, as it is resilient to colder temperatures, grows relatively fast, and is nutrient dense.

Kale is known as a superfood because it is dense in nutrients such as magnesium, which supports healthy blood pressure, mood, sleep, and muscle strength. It is also high in vitamins A, K, and C, antioxidants, and beta-carotene.

Kale can be used fresh or cooked. To use fresh, it is best to massage it to break down fibers and make it easier to eat. It can be tossed in olive oil with salt and baked on a sheet to make kale chips. Steaming it makes for great side dishes or additions to healthy bowls. Kale is also a great ingredient to boost the nutrition of your smoothies!

Harvest to Plate Recipe

How To Cook Kale

INGREDIENTS

  • Kosher salt
  • 3 large or 4 smaller bunches kale, any type (about 1½ pounds)
  • 5 garlic cloves
  • ¼ cup olive oil, plus more for drizzling
  • Freshly ground black pepper
  • 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
  • Parmesan and crushed red pepper flakes (for serving)
  • Flaky sea salt

INSTRUCTIONS

Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2″–3″ pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).

Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.

Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).

Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.

Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.

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