Kale

[mutated_queer]

Kale is a bit of a rarity around here. I'd never heard of it or seen it until I moved to the city. Even in the city I can only get it in a big supermarket. It comes all chopped up, perfectly uniform in size and color. So I've never seen a whole kale. The other day my local fruit and veg shop had a bag of it, just the one so I had to buy it. It is

Comments

[girl_in_blue]

i never seen it anything but dark green. it may be a different variety though.

[oxymoron02]

There is, IIRC, a variety of kale that comes in a multitude of colors .... but since you said deep green, light green, brown and yellow I'm inclined to say it's going bad. Does it look or smell funny? What's the texture of the leaves like? The multicolored one comes in red, purple, etc, I think it's called Rainbow Kale.

[weizenwind]

When I google "rainbow kale" I see pictures of rainbow chard, which is a different plant entirely. Kale does vary in shades of green and also deep purple, but I agree that light green, yellow and brown all sound like kale that's been sitting around far too long (not too surprising if it's so hard to find where the OP is). No harm in picking out the leaves that are still deep green, giving them a good wash, and using those, though.

[mutated_queer]

I was think either it is going bad or they've put leaves from several plants in the one bag for variety. The texture is a little less crisp, slightly more difficult to tear. It smells like normal kale smell only a little stronger. But the differences in smell and texture really aren't much. It doesn't look different at all.

From the sounds of it though I might be best to chuck the yellow/light green/brown ones to be on the safe side

[buzzboomsplat]

as far as i know, the brown or yellow leaves aren't dangerous, just not tasty. in terms of food poisoning risk, it's the germs that we can't see/smell/taste that are risky, but food spoilage (like decaying vegetables) is actually okay.

[pearllessoyster]

yeah, the light green/yellow are just when it's getting a little old, but I usually use it in cooking anyway! though i wouldn't eat the yellowish ones raw, because like someone else said, it's not quite as tasty.