Fruits and veggies are at the core of SNAP-Ed. Many SNAP-Ed programs work in Farmers' Markets and promote produce. Nutrition educators do food demonstrations and hand out recipes. SNAP-Ed also partners with others to bring EBT to more markets. This supports local agriculture and makes produce more available in communities. SNAP-Ed nutrition education classes also teach kids and adults how to eat veggies.
On this Page
Find Recipes with Kale
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Recipes with Kale. USDA. MyPlate Kitchen. SNAP Recipes.
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Kale Recipes. SNAP-Ed. San Francisco Human Services Agency. EatFresh.
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Kale Recipes. SNAP-Ed. Oregon State University. Food Hero.
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Kale Recipes. SNAP-Ed. SNAP-Ed New York.
Learn About Kale
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Discover Foods: Leafy Greens. SNAP-Ed. San Francisco Human Services Agency. EatFresh.
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Kale. SNAP-Ed. Oregon State University. Food Hero.
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Kale and Collard Greens. SNAP-Ed. Iowa State University Extension and Outreach.
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Kale: Nutrition. Selection. Storage. Produce for Better Health Foundation.
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Top 10 Ways to Enjoy Kale. Produce for Better Health Foundation.
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Kale. University of Kentucky Family and Consumer Sciences Extension.
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Kale. University of Nebraska-Lincoln. Institute of Agriculture and Natural Resources. UNL Food.
Teach About Greens
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Cooked Greens Family Newsletter (PDF, 861KB). SNAP-Ed. Michigan Fitness Foundation. Michigan Nutrition Network. Harvest of the Month. Also available in Spanish translation of Cooked Greens Family Newsletter (PDF, 861KB)., Arabic translation of Cooked Greens Family Newsletter (PDF, 861KB)..
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Kale: Food $ense Guide to Eating Fresh Fruits and Vegetables (PDF, 222KB). SNAP-Ed. Utah State University Cooperative Extension.
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All About Greens - Brochure (PDF, 3.2 MB). SNAP-Ed. Washington State University Extension.
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Buy Eat Live Better: Kale Fact Sheet (PDF, 1.3MB). Montana State University Extension.
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Kale Educator Resources (PDF, 569 KB). Vermont Harvest of the Month. Also available in K-4 Lesson plans. translation of Kale Educator Resources (PDF, 569 KB)..
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Kale+Recipe Handout. University of Nebraska-Lincoln. Institute of Agriculture and Natural Resources. UNL Food.
Nutrition Information
Serving Size: 1 cup kale ( 21g)
| Nutrient | Amount |
|---|---|
| Total Calories | 7 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 1 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Minerals | |
| Calcium | 4 mg |
| Potassium | 2 mg |
| Sodium | 11 mg |
| Iron | 2 mg |
| Vitamins | |
| Vitamin A | 6 mcg RAE |
| Vitamin C | 22 mg |
| Vitamin D | 0 mcg |
|
N/A - data is not available Note: only nutrients that are available will show on this display |
|
