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4 servings, 1-1/2 cups (375 mL) each
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Substitute 5 cups tightly packed baby spinach leaves for the chopped kale.
Choose smaller heads of kale as they as they will be more tender. The leaves should be crisp, with a bright colour.
To prepare kale, break the leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop.
Store kale in a perforated bag in the fridge. Kale becomes increasingly bitter the longer it is kept, so eat within two or three days after purchase.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.