Fresh Whole Kale — 250 g

We offer kale just as it is: whole, uncut, unwashed leaves that you rinse and prepare in your own kitchen — raw in salads, cooked in soups and stews, or crisped in the oven.

• Net weight: 250 g
• Type: curly kale, whole leaves
• Ingredient: fresh raw kale
• On the label: Unwashed — wash thoroughly before use
• Storage: refrigerated at 0–4 °C; do not freeze
• Origin: Lebanon — subject to producer confirmation

Before you buy, look through the bag: good leaves are bright to deep green, firm and tightly curled at the edges, with no yellowing, wet or slimy patches, or dark mushy spots.

The bag carries the essentials: net weight (250 g), the ingredient (fresh raw kale) and two key instructions — “Unwashed — Wash Thoroughly Before Use” and “Keep Refrigerated at 0–4°C. Do not freeze.”

Brand

3adan | عدن

Product

Fresh Whole Kale

Net weight

250 g

Ingredient

Fresh raw kale

Country of origin

Lebanon — subject to producer confirmationRequires business verification

Washing

Unwashed — wash thoroughly before useRequires business verification

Storage

Keep refrigerated at 0–4°C. Do not freeze.

Price & availability

Ask about availability on WhatsApp

• In salads: massage chopped leaves with olive oil, lemon and salt, then try kale tabbouleh or kale fattoush.
• Sautéed: a few minutes in a pan with garlic and lemon — try garlic-lemon sautéed kale.
• In soups and stews: stir chopped leaves and stems into lentil soup or a white bean stew near the end of cooking.
• As a snack: oven-baked crispy kale chips — dry the leaves well and don’t crowd the tray.
• For breakfast: fold it into a kale and spinach omelette or a kale and potato frittata.
• Blended: in kale pesto pasta or a kale, apple and lemon smoothie.

1. 1

   Wash your hands

   Wash your hands before and after handling the kale, and keep it away from raw meat, poultry and fish and their juices.

2. 2

   Rinse under running water

   Rinse the leaves under clean, cool running water, rubbing them gently with your fingers — especially inside the curls. Water alone is all you need.

3. 3

   Dry well

   Drain, then dry with a clean towel or a salad spinner so dressings cling and chips crisp properly.

4. 4

   Remove the thick stems

   Strip the leaf along the stem. Stems are edible but fibrous: chop them finely and cook them longer, or add them to soups.

5. 5

   Cut, then massage or cook

   Cut the leaves to size. For salads, massage them for 1–3 minutes with a little olive oil, lemon and salt until they soften and darken.

More tips in our guide to preparing kale, including how to tame bitterness.

• Keep the kale in its bag, or loosely wrapped, in the crisper drawer.
• Don’t wash it before storing: extra moisture makes the leaves spoil faster.
• Don’t freeze the bag: raw leaves go limp once thawed. To freeze kale for cooking, blanch it at home first.
• Cooked leftovers: refrigerate within 2 hours (1 hour above 32 °C), eat within 3–4 days, and reheat until steaming hot.

When to throw it out

• Yellowing leaves
• Slimy or wet patches
• Dark, mushy spots
• A sour or off smell
• Any mould

These are general reference values for raw kale from USDA FoodData Central — not a laboratory analysis of 3adan kale. Full details and sources are on the nutrition page.

Points of sale will appear on Where to find 3adan as soon as they’re confirmed. Run a vegetable shop, supermarket or restaurant? Visit our retail partner page.

More ideas in all recipes.