Be careful: Russian kale has incredibly tough, woody stems, so be sure to remove as much of them as possible before cooking.
How to choose: Kale is incredibly hardy (why it's so popular as a winter garnish), but you still need to check the tips of the leaves and the cut ends of the stems to make sure they're not starting to soften.
How to store: Refrigerate in a tightly sealed plastic bag.
How to prepare: Simmer kale in olive oil and garlic with just the moisture that remains attached to the leaves after washing. The longer and slower you cook it, the sweeter it seems to get.