In season: Kale can be found year-round, but becomes sweeter during the colder months from mid-fall to early spring.
How to buy: All types of kale should have firm green leaves. Avoid bunches with wilting or yellow leaves.
Storage: Loosely wrap kale in a plastic bag and use within 3 days, or before the leaves wilt. Blanch, chop and freeze for up to six months.