Purple kale can be eaten raw.

It is normal for kale to lose its color and nutrients after frying and cooking at high temperatures. If you want to maintain the original color of purple kale, you can add a little white vinegar before heating.

While kale can be boiled, sautéed, pickled or made into kimchi, the best way to eat it is to mix it with cold water, which is not only refreshing and nutritious, but also will not be lost.

Expanded Information:

Selection:

1, weigh the weight.

The same variety, choose the vegetable ball tight, with the hand weighing the heavy solid as good, heavy solid purple kale moisture enough, compact structure. If the weight is about the same, then the smaller size is better.

2, look at the color.

The higher the gloss, the fresher the dish.

3, look at the shape.

Purple kale to flat head type and round head type is good, these two kinds of vegetable ball big, tight fat and tender, high rate of vegetables, eat up the taste of good, and pointed head type to be worse.

Purple kale if you do not intend to eat immediately, you can dig out the roots of purple kale, put a piece of kitchen paper towels soaked in water until slightly wet in the hollow dug out, and then wrapped in food plastic wrap, sent to the refrigerator to chill, and when the paper towels become dry and then replace the wet paper towels. This will preserve the kale for a longer period of time.

People.com - Purple kale: Heavily portioned is freshest