Kale is a dark leafy green that comes in many shades and shapes. Baby kale is harvested when the plant is young; it’s more tender so it’s more enjoyable raw. Mature kale is larger and still good raw, but perhaps more enjoyable cooked or massaged.
Store in an unsealed bag in the fridge for a week or more.
The stems of kale contribute to their bitterness, so remove them for better flavor.
To make a salad, massage the kale (yes, with your hands) with oil and vinegar. If you wait until the next day to eat it, the kale will be more tender.
If you’re cooking kale, add it for the last 5 minutes of any recipe.