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Selecting a variety
There are many different varieties for kale. Some varieties are thicker and will develop very large hardier leaves, such as Dwarf Blue Curled and other curled varieties are better for kale chips. The flat leaved varieties, such as the Red Russian, are more tender and better for salads. It is important to make sure you effectively clean the curled varieties because dirt and insect eggs will build up in the crevices.
Being a leafy green, it is important to make sure you do not use raw manure and prevent cross contamination in soil due to possible illness from E.coli 257. Kale can be transplanted. It is also cold hardy. So if you really want a jump on the season, you can plant the kale transplants in early April before for spring and early summer harvest. Because of the vast area the leave will cover, you should plant 6-12 inches apart in a row.
Harvest the leaves from the outside of the plant. That way they will more mature and will allow for the plant to continue to produce new leaves in the middle. Kale is easier to store in the refrigerator when the full stalk is harvested as close to the stem as possible. To store the leaves even better, sit the stalks in water as cool as possible until ready for use. It's best to store as close to 32 degrees F as possible.
2 bunches of kale 1/2 teaspoon paprika 1/4 teaspoon salt 1/2 teaspoon sugar 1/6 teaspoon cayenne pepper 2 Tablespoons olive oil Read more at http://honestfare.com/kale-chips/