How to prepare?
Tuscan kale has a deeper colour and is slightly thinner and more tender than curly kale – it cooks more quickly and requires less massaging for use in raw preparations.
You can juice it or use it in salads (but chopped thinly) or in a quiche. You can also wash the leaves, dry them very well (not a single drop of water left), remove the stern, then rub the green leaves very well with olive oil, put some salt and put them in the oven at 175C for about 10 to 15 minutes (until the edges start becoming brown). Enjoy! More info here
How to store it?
Soak with with white vinegar and water. Rinse thoroughly, dry and wrap in a kitchen towel. They should last a few days in your fridge.
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