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Kale, Green

Green Kale
Ready-Set-Serve (RSS) Washed & Trimmed Green Kale adds vibrant color and texture to meals, and is ready to use right out of the bag.
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Product Details

Shelf Life:
Best If Used By date.
Ethylene Producing:
Ethylene Sensitive:

Available Offerings from Markon for Kale, Green

Description Net Weight Pack GTIN UPC
Kale, Green, Washed & Trimmed 10 pounds or 5 kilograms 4/2.5# 1 06 11628 91900 0 6 11628 91900 3

Storage Tips:

Keep away from drafts to prevent dehydration.

Handling Tips:

Use FIFO method of rotation. This product is table ready and does not need to be rinsed.

General Usage Ideas

  • Sauté kale with garlic, sliced onions, and pancetta.
  • Add torn pieces of kale and chunks of butternut squash to Parmesan risotto.

Fall / Winter Usage Ideas:

  • Sauté RSS Diced Onions, RSS Washed & Trimmed Green Kale, RSS Peeled Garlic, Italian sausage, and thyme; add cannellini beans and stock; simmer until all are tender; serve soup with baguette slices
  • Stir-fry RSS Washed & Trimmed Green Kale with RSS Peeled Garlic, MFC Mushrooms, and curry paste; stir in cooked Basmati rice; serve with tandoori chicken
  • Simmer RSS Washed & Trimmed Kale with pork shoulder, RSS Sliced Onions, okra, and tomatoes; serve with buttermilk biscuits

Spring / Summer Usage Ideas:

  • Stew RSS Washed & Trimmed Green Kale with cubes of sweet potato, RSS Sliced Onion, minced Serrano chile peppers, RSS Pineapple Chunks, and coconut milk
  • Form patties with mashed MFC Potatoes and sautéed RSS Washed & Trimmed Kale; fry until browned; serve with breakfast entrées
  • Serve spicy gumbo made with RSS Stuffing Starter, sliced MFC Green and Red Bell Peppers, RSS Peeled Garlic, RSS Washed & Trimmed Kale, okra, shrimp, crawfish, Andouille sausage, long-grain rice, and chile paste

Did You Know?

Kale is an excellent source of vitamin C - just one cup cooked supplies 88.8% of the daily value for vitamin C. Curly kale played an important role in early European food ways, having been a significant crop during the ancient Roman times and a popular vegetable eaten by peasants in the Middle Ages. Kale was brought to the U.S. by English settlers in the 17th century. Source:

Available Varieties From Markon