Estimates based on 1/4 cup serving
Raw (about 35 servings per pound, about 50 servings per pound if stems are already removed, or if included to eat)
Cooked: Boiled/Steamed, Wilted (about 10 servings per pound, about 14 if stems are already remove, or if included to eat)
Dried: like chips
Kale will last for several days before starting to smell.
Kale will last for up to 2 weeks in the refrigerator.
Have salad/veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad. Add canned or frozen vegetables until you have enough for everyone.
Chop and use in place of iceberg lettuce.
Kale and Orange Salad: Rip up or chop kale leaves into bite-sized pieces. Mix 1/2 Apple Cider Vinegar with 1/2 Olive Oil, add onion powder, salt, and pepper. Add dressing to the kale chips (best if done the day before). Add mandarin oranges before serving.
Kale/Sweet potato bake: Peel and cut pre-softened sweet potatoes into chunks. Add cut raw kale leaves. Coat with a bit of oil, salt, pepper and seasonings. Bake until done.