One of the advantages of leaving plants in the garden overwinter is that some of them sprout again or
regrow from the root. Different types of kale can be annuals or biennials. The several types of kale that we
grew last year have grown new edible leaves this spring. It’s fun to be able to forage in your own garden
as the snow melts away.
The young tender leaves are great in a salad, and as they mature into a chewier leaf, they work well in a
stir fry or soup. Dried kale leaves can also be crumbled into soups or smoothies.
If you have some time on your hands put them to work massaging some clean, dry leaves with a couple
of teaspoons of olive oil and your favorite spices. Bake them for 30 minutes at 300 degrees. Make sure
to lay out the leaves in a single layer on 2 baking sheets and rotate your pans halfway through the
baking time. They may need a little more or a little less time depending upon your oven and crunch
detector.
There are several recipes on the www so maybe you”ll find one you like better. Have fun!
Kale