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 |
|
