Description

Redbor kale is very similar to curly green kale in taste in texture but with a beautiful purple hue. Before you cook with redbor kale, you may want to strip the tough, fibrous stems from the leaves. It’s wonderful sautéed with a little fresh garlic or slow-roasted with other proteins and veggies. When roasted, the curly edges tend to crisp up and look beautiful! If you’re going to eat raw kale, make sure you gently massage it with a little salt and acid such as lemon juice or vinegar. This will tenderize it and make it easier to chop into your favorite salad.

About Hanna Brook Farms |

Hannah Brook Farms has been in business for 20 years, and the land has been growing food for over a century. With a reputation for outrageously beautiful vegetables, herbs, and edible flowers, they normally supply about 80 restaurants in Vancouver, including growing exclusive varieties for elevated dining spaces like Ask for Luigi and Forage. HBF has also been an exclusive produce provider of Top Chef Canada.

When you ask Paul from Hannah Brook Farms to describe his operation, he says, “It’s better if you just come down and take a look”. They recently completed building an open-dining, socially-distancing-friendly cooking space on their grounds, and we are definitely looking forward to a visit!

Ingredients

Redbor kale

 

Local Redbor Kale

Hannah Brook Farm

$3.49

9 in stock

Description

Redbor kale is very similar to curly green kale in taste in texture but with a beautiful purple hue. Before you cook with redbor kale, you may want to strip the tough, fibrous stems from the leaves. It’s wonderful sautéed with a little fresh garlic or slow-roasted with other proteins and veggies. When roasted, the curly edges tend to crisp up and look beautiful! If you’re going to eat raw kale, make sure you gently massage it with a little salt and acid such as lemon juice or vinegar. This will tenderize it and make it easier to chop into your favorite salad.

About Hanna Brook Farms |

Hannah Brook Farms has been in business for 20 years, and the land has been growing food for over a century. With a reputation for outrageously beautiful vegetables, herbs, and edible flowers, they normally supply about 80 restaurants in Vancouver, including growing exclusive varieties for elevated dining spaces like Ask for Luigi and Forage. HBF has also been an exclusive produce provider of Top Chef Canada.

When you ask Paul from Hannah Brook Farms to describe his operation, he says, “It’s better if you just come down and take a look”. They recently completed building an open-dining, socially-distancing-friendly cooking space on their grounds, and we are definitely looking forward to a visit!

Ingredients

Redbor kale

 

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