Kale
Kale, a member of the cabbage family, is identified by its rather stiff, dark green leaves and its frilly, wrinkled edges. Kale has a slightly cabbage-like flavor. Kale is normally shipped in a wax lined carton and with ice to keep the product at the proper, near freezing, temperature.

Storage
» Store in the coldest area of the walk-in cooler. Kitchen heat will cause green kale to yellow and wilt almost immediately.
» Store in the original container. Do not stack heavy objects on top of cases to limit the potential for crushing.
» Keep away from drafts from the cooler fan. Exposed kale is highly susceptible to dehydration.
» Kale is extremely susceptible to ethylene damage. Store away from ethylene producing fruits where possible. Ethylene damage will appear as yellowing and accelerated decay.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Green kale has an expected shelf life of 4-5 days. Plan to rotate frequently.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Limit the time the product is out of refrigeration, do not allow unused product to reach room temperature.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Kale is field packed. A quick cold water rinse in a sanitary sink can refresh the product. Always drain excess water off of the product.
» Store prepared product in refridgerator.