Red Kale Microgreens: The Tasty Way to Eat Your Greens

These kale microgreens have bold red stems with bright green leaves. Their fresh flavor is milder than their fully grown version. Simple to grow and nutritious to eat, these microgreens are sure to be a favorite.

Like most microgreens, kale’s immature leaves contain high concentrations of phytochemicals and nutrients. As a result, they are an excellent source of vitamin C, E, as well as lutein and carotenoids. 

• Kale seeds do not need to be soaked before sprouting. 
• Spread the seeds onto a damp growing medium. 
• Cover the seeds and keep them away from light for 3 - 5 days. 
• This is the blackout period referred to on the seed packet. 
• Keep the seeds moist by misting them with water from a spray bottle. 
• Maintain an average room temperature. 
• Check daily and mist as needed to keep them moist. 
• Once the kale seeds have sprouted, remove the cover and expose the seedlings to direct light. 
• The light during this growth period is vital for kale microgreens. The bright greens and reds that develop during photosynthesis are not just for looks. These colors are part of the reason microgreens have such high levels of vitamins and nutrients. 
• Continue keeping the seeds moist until they’re ready to harvest.

In 8-12 days, when seedlings are about 2 inches tall, they will be ready to harvest. The seed leaves (cotyledons) will be fully grown. 

If left long enough, the first set of true leaves may appear. 

Microgreens can be harvested anytime within this growth period. 

You can try eating them on different days and decide when you like the flavor best.

Use scissors to cut the greens just above the soil. 

Then rinse in cool water.

Use immediately or place in the fridge and consume within a few days.