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 ...
When you think of kale, do you have images of curly, leathery leaves used for decorating salad bars and serving platters? Is kale something you’d like to eat more often, but don’t know how to prepare?
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