Kale is prone to grit and dirt—as well as foodborne pathogens. “It’s important to remember that food safety is everyone’s business. This means that best practices are applied from farm to fork,” she ...

This is the way I prep kale when I want to actually use it during the week—not just think about using it. No grit, no bitterness, no slimy leaves hiding in the back of the fridge. Just clean, chopped, ...