A unique specialty from Portugal, also called Portuguese cabbage or sea kale. The taste and texture of the wavy green leaves are similar to collards. Thick, fleshy midribs and stems can be peeled and eaten like celery or included in the traditional dish that relies on this hearty green, Portuguese kale soup. New this year, locally grown using organic practices by Valley Flora Farm (Langlois).
To store: rinse, pat dry, trim any bad spots, and store in the bottom crisper drawer wrapped in paper towels.