THE LIVING FOOD LIBRARY
Kale: Grow It. Harvest It. Eat It.
A dependable leafy green that can move from your indoor garden to salads, smoothies, pasta, soups, eggs and weeknight dinners. Learn when to harvest kale, which leaves to take, how to keep your plant producing and what to make with tonight's harvest.
TONIGHT’S HARVEST
What can I make with my kale tonight?
5 MINUTES — Kale Smoothie: kale + banana + fruit + preferred liquid.
10 MINUTES — Garlic Kale: olive oil + garlic + chopped kale.
15 MINUTES — Kale Eggs: chopped kale + eggs + Parmesan.
20 MINUTES — Kale Pasta: garlic + olive oil + pasta + kale + Parmesan.
30 MINUTES — Kale + White Bean Soup: kale + beans + broth + garlic + onion.
WEEKEND PROJECT — Homemade Kale Pesto.
Rule: Don't wait until you have enough kale. Start with what is ready.
HARVEST GUIDE
When Is My Kale Ready to Harvest?
BABY LEAF
Small, tender leaves. Best for salads, smoothies, sandwiches and wraps. Baby greens are generally around 4–6 inches tall before harvest.
REGULAR HARVEST
Established leaves with good size but still tender enough for almost everything: salads, eggs, pasta, smoothies, bowls and soups.
MATURE LEAF
Large, substantial leaves with stronger texture. Best for sautéing, soup, stew, pasta, kale chips, pesto and cooked greens.
Harvest based on dinner, not just plant size. Making a smoothie? You may want younger leaves. Making soup? Larger leaves may be exactly what you need.
HOW TO HARVEST
Take the Outside. Keep the Center Growing.
1. Find the developed outer leaves around the lower and outside portions of the plant.
2. Choose the leaves for tonight's meal. Take what you intend to use.
3. Use clean scissors or snips and cut near the base of the individual leaf.
4. Protect the center by leaving younger central growth intact.
5. Harvest around the plant as new leaves grow.
6. Come back again. The goal is Grow → Harvest → Eat → Grow → Harvest Again.
GARDEN → KITCHEN
Turn Tonight’s Kale Harvest Into Dinner
- EAT IT RAW — younger leaves for salads; try kale + apple + nuts + Parmesan + lemon dressing.
BLEND IT — add fresh kale to fruit, green or protein smoothies.
ADD IT TO PASTA — kale + garlic + olive oil + pasta + Parmesan.
DROP IT INTO SOUP — kale + white beans + potatoes + garlic + broth.
ADD IT TO EGGS — scrambled eggs, omelets, frittatas or breakfast bowls.
MAKE KALE PESTO — blend kale with olive oil, garlic, Parmesan, nuts or seeds and lemon.
WATCH THE HARVEST
How to Harvest Indoor Kale and Keep the Plant Growing
- Don't pull out your whole kale plant. Take dinner from the outside and leave tomorrow's food growing in the middle.
HARVEST AMOUNT
How Much Kale Should I Harvest?
- SMALL HARVEST — a leaf or two for a smoothie, eggs, sandwich, pizza or small salad.
MEDIUM HARVEST — a handful for an individual salad, pasta, grain bowl, stir-fry or soup.
LARGER HARVEST — several substantial leaves for a family meal, large salad, soup, pesto, kale chips or pasta.
If a recipe needs more kale than is ready, combine with spinach, Swiss chard or arugula.
GROW BETTER KALE
Help Your Kale Keep Producing
- Help your kale build new leaves. Position grow lights roughly 6–12 inches above seedlings, raise them as plants grow, and operate lighting about 16–18 hours per day with a timer. Watch for long stretched growth, crowded leaves, damaged older leaves and plants that are large enough to harvest. This is food production—not a houseplant competition.
If you need more greens than your kale plant is ready to give, combine it with spinach, Swiss chard, or arugula.
KALE IN YOUR BUNDLES
Which Seedling Bundles Include Kale?
Mediterranean Cooking Garden Bundle: basil, parsley, oregano, arugula, kale, spinach.
Soup & Stew Garden Bundle: kale, Swiss chard, parsley, spinach, green onion, thyme.
Winter Greens & Herbs Bundle: kale, Swiss chard, parsley, spinach, green onion, thyme.
KALE HARVEST LIST
Kale not in this month’s bundle?
- Join the Kale Harvest List and we’ll let you know when it returns.
THE LIVING FOOD LOOP
Grow. Harvest. Eat. Grow Again.
- GET YOUR SEEDLINGS
↓
TRANSPLANT
↓
GROW
↓
HARVEST
↓
COOK
↓
KEEP HARVESTING
↓
REPLACE & GROW AGAIN
Old way: Buy → Refrigerate → Use → Throw Away Bag
Living Food™: Grow → Harvest → Eat → Grow Again
KEEP GROWING
What Should I Grow Next?
Spinach — mild, flexible and useful fresh or cooked.
Mediterranean Cooking Garden Bundle · Soup & Stew Garden Bundle · Winter Greens & Herbs Bundle
Arugula — peppery and ideal for salads, pizza, pasta and sandwiches.
Mediterranean Cooking Garden Bundle
Swiss Chard — colorful, substantial greens for repeated harvests and cooking.
Soup & Stew Garden Bundle · Winter Greens & Herbs Bundle
Parsley — fresh, versatile and useful in soups, pasta, salads and sauces.
Mediterranean Cooking Garden Bundle · Soup & Stew Garden Bundle · Winter Greens & Herbs Bundle
Old way: Buy → Refrigerate → Use → Throw Away Bag
Living Food™: Grow → Harvest → Eat → Grow Again
GROW LIVING FOOD AT HOME
Your Next Meal Can Start in Your Garden.
- Kale doesn't have to travel hundreds of miles to reach your refrigerator. Grow it where you live. Harvest what you need. Cook it tonight. Come back for the next leaves. Grow Living Food at Home.
KALE FAQ
Questions About Growing Kale Indoors
- Can kale grow indoors? Yes. Kale grows well indoors when it gets enough light, water, nutrients, airflow and root space.
Can I harvest kale more than once? Yes. Take the larger outer leaves and leave the younger center growth in place so the plant can keep producing.
Which leaves should I harvest first? Start with healthy, developed outer leaves. Leave the smaller center leaves to keep growing.
Can I eat baby kale? Yes. Baby kale is tender and works well in salads, wraps and smoothies.
Why is my kale tough? Larger, older leaves naturally have more texture. Remove the thick stem and use those leaves in cooked dishes, or soften them before eating raw.
Should I massage kale before eating it raw? Only for larger raw leaves. Gently rub chopped kale with a little olive oil, lemon juice or dressing for 1–2 minutes to make it softer. Baby kale usually does not need this.
What can I make with kale? Try salads, smoothies, pasta, eggs, soups, stews, grain bowls, pesto, sautéed greens or kale chips.
What other Living Food crops pair well with kale? Spinach, parsley, basil, thyme, green onion and Swiss chard all work well with kale in meals.
Where can I get kale seedlings? Check the current seedling bundles on Indoor Garden Market or join the Kale Harvest List to hear when kale is available again.
PAIR YOUR HARVEST
What Goes Well With Fresh Kale?
- Protein: eggs, chicken, sausage, salmon, shrimp, white beans, chickpeas, lentils.
Vegetables: potatoes, sweet potatoes, butternut squash, tomatoes, mushrooms, onions, garlic, cauliflower, peppers.
Fruit: apples, pears, cranberries, pomegranate, oranges, lemon, figs.
Cheese: Parmesan, Pecorino, feta, goat cheese, cheddar, ricotta.
Flavor: garlic, sage, rosemary, thyme, basil, parsley, red pepper flakes, lemon.
Pantry: olive oil, balsamic vinegar, white beans, pasta, rice, farro, walnuts, pine nuts, almonds, Dijon mustard.
Formula: something rich + something bright + something savory + something with texture.
DMV KITCHEN INSPIRATION
Cook Your Kale With Local Inspiration
Five kale recipes from chefs and culinary voices connected to Washington, DC. Use your indoor harvest for salads, pesto, soup, pasta and a hearty stew.
1. White House Kale Salad — Chef Cristeta Comerford
Young kale with fennel, radish, jalapeño, Parmesan and almonds. A fresh choice for tender indoor kale.
View the recipe at The Washington Post →
2. Portuguese Kale Soup — Chef Ris Lacoste
A Washington chef’s comforting kale soup with spicy sausage and kidney beans — a good use for a larger harvest.
View the recipe at The Washington Post →
3. Gnocchi With Kale + Black Truffle — Chef Amy Brandwein
Centrolina’s chef-owner pairs braised kale with gnocchi, garlic, Parmesan and truffle for a special-occasion harvest.
View the recipe at District Fray →
4. Pasta With Kale Pesto and Fried Lemons — Chef Carla Hall
Kale becomes a bright pesto with lemon, garlic and chile, then gets tossed with pasta and crispy lemon slices.
View Carla Hall’s recipe →
5. Galician Pork and Vegetable Stew — Chef José Andrés
A substantial stew with kale, chickpeas, leeks, potatoes and Spanish meats — ideal when you have a generous harvest.
View the recipe at Bon Appétit →