salt to the water. 2020 This recipe draws from time-honored Jewish-Italian recipes. However you serve kale, we guarantee you’ll start to crave its unique bitter-savory-robust flavor. Step 2: Grill Toss leaves onto hot grill for 15 to 30 seconds. For a Chinese-inspired variation, cook the kale in 1-1/2 teaspoons each canola oil and sesame oil. Kale is a vegetable that belongs in the cabbage family. Slip a small handful onto a grilled cheese sandwich, or stir it into a bowl of chicken noodle soup. Tear up the leaves and enjoy with a drizzle of oil or as part of a salad. Add garlic and cook for another minute. A favorite part of the job is taste-testing dishes. Step 3: Boil Stir in the water or broth, salt and pepper flakes. Try one of our easy homemade dressing recipes. Step 2: Massage! Channel Southern flavors by cooking the kale in bacon fat instead of oil. Don’t worry about drying it: the moisture clinging to the leaves will help it cook. You can do this easily with your fingers, but to quickly shear kale from its stem, fold the leaf in half and use a knife to slice away the stem. Taste of Home is America's #1 cooking magazine. LIVESTRONG.com may earn compensation through affiliate links in this story. Superfood or not, kale remains for many people about as sexy as wool underwear. Don’t be delicate; channel the rough kneading motions of a deep-tissue massage. (Smaller stems near the leaf are fine.) Step 2: Sauté In a Dutch oven, sauté kale leaves in oil until wilted. Kale has a high calcium and vitamin content. Sauté up a batch of kale in place of broccoli. Sautéing – this is one of our favorite ways to enjoy kale as the cooking makes it easier to chew and provides a more subtle flavor that makes sautéed kale very versatile. Kale makes a cozy alternative to a lettuce salad on a cool day. Remove a piece of the cooking kale leaves. Massage … Bring to a boil. Cover the pot but leave a small opening for steam to escape. Remove the thick middle stems by folding the leaves down and slicing off the spines with a chef's knife. Massaging Kale – massaging kale with a little oil and/or lemon juice for just a few minutes makes it more tender and easier to chew. Privacy Policy , Add garlic and cook for another minute. Cook as directed, but finish with white wine vinegar instead of balsamic. While classic kale is tasty, you may want to explore other flavor combinations: Step 1: Prep Wash and destem the kale. Let the raisins steam with the kale for the last minute or so to plump them. Cook over high heat and stir until the water starts boiling again. Gently tear and then chew it. Step 1: Rinse the leaves Leave them whole, stem and all. 1 tablespoon vinegar of your choice: balsamic, red wine or other, Baby Kale Salad with Avocado-Lime Dressing, Kale & Bacon Salad with Honey-Horseradish Vinaigrette, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 2/3 cup water, vegetable broth or chicken broth, Crushed red pepper flakes or black pepper, to taste. Strain the kale leaves in a colander. Acids added during cooking can cause green vegetables like kale to discolor to a muted yellow-green. In a Dutch oven, sauté kale leaves in oil until wilted. Find more surprisingly good kale recipes: Christine loves to read, curate, sample and develop new recipes as a book editor at Taste of Home. Step 1: Prep Rinse kale before using. Let it cool for a few seconds. Terms of Use Reduce the heat; cover and simmer for 20 to 25 minutes or until kale is tender. It’s still fine to eat, but the vivid green hue is more appetizing. and Rinse the kale leaves in a large bowl. Boil a pot of water and then add 1/2 tsp. Christine moonlights at a boutique wine shop, where she edits marketing pieces and samples wine far higher than her pay grade. Trim the leaves from the stem, which is bitter and tough. The kale should be wet but not swimming. If you haven’t yet found a way to love this leafy green, learn how to cook kale and you’ll find yourself working more of the stuff into your menus. Add ½ cup sliced shallots or onion along with the kale. Bring to a boil. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse Kale is a vegetable that belongs in the cabbage family. That’s a shame because kale, made right, isn’t just good for you—it’s delicious. Drain the leaves in the colander. Kale makes a cozy alternative to a lettuce salad on a cool day. Adding a dash of salt here can help wilt the leaves quicker (though be careful if your hands are dry). Copyright © Toss with crumbled cooked bacon. It should not be Shake the leaves in water to remove sand and bugs. Cook for three minutes and stir once every minute. Drain in a colander. In fact, tenderized kale is easier to digest, and its nutritional contents are absorbed faster. You can identify it by its curly leaves, which are arranged like a bouquet but do not form a head. used as a substitute for professional medical advice, Stop cooking when the test leaf is tender but still chewy. After a few minutes, the leaves will darken and soften. The kale should be wet but not swimming. Finish the kale with soy sauce, sesame seeds and a splash of rice vinegar. Voila! Dump the chopped kale in the salted, boiled water. Copyright Policy Remove from the heat, toss with vinegar and serve warm. diagnosis or treatment. Previous positions include pastry chef at a AAA Five Diamond property. Squeeze the juice from half the lemon over the leaves and toss to coat, Drizzle 1 Tablespoon olive oil and salt over the leaves. While young green kale leaves can be steamed, stirred, sauteed or even eaten raw, mature green kale needs boiling to make it tender. The material appearing on LIVESTRONG.COM is for educational use only. Rinse under a stream of cold water to stop further cooking. Reduce the heat; cover and simmer for 20 to 25 minutes or until kale is tender. Stack in a bowl and, when cool, pull away the stems. Step 3: Boil Stir in the water or broth, salt and pepper flakes. Step 3: Toss with dressing Drizzle on your favorite salad dressing, toss it all together and dig in. Toss the kale into a large bowl and start rubbing. Repeat with remaining kale in 2 batches. Kale is packed with enough vitamins and minerals that boiling does not denature it or make it much less nutritious. Kale has a high calcium and vitamin content. Leaf Group Ltd. Remove from the heat, toss with vinegar and serve warm. All Vegetable Recipes: How to Cook Kale Greens, Newport Pagnell Food Boxes: How to Cook Kale, Fanatic Cook: How to Cook Kale Perfectly; May 2011, "Handbook of Domestic Cookery"; 1882, 2010; William Collins, Sons, & Company, NIH Office of Dietary Supplements: Dietary Supplement Fact Sheet: Calcium, National Cancer Institute: Antioxidants and Cancer Prevention: Fact Sheet, PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. advertisements are served by third party advertising companies. Test Kitchen Tip: Vinegar, lemon juice and other acidic ingredients are best added at the end of cooking. Add one-third of kale, cover, and cook, stirring occasionally, until wilted, 2 to 4 minutes. . We especially enjoy kale in place of romaine for a change-of-pace Caesar salad. Remove all discolored leaves and tough stems. Use of this web site constitutes acceptance of the LIVESTRONG.COM Instead of pepper flakes and balsamic vinegar, finish the kale with golden raisins and toasted pine nuts. A CIA alumna with honors, she creates cookbooks and food-related content. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the You can identify it by its curly leaves, which are arranged like a bouquet but do not form a head. Then add salt, pine nuts and, if desired, a squeeze of lemon juice. Chop it into small pieces, or stack and roll the leaves (think of a cigar) and slice into thin ribbons. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. Plus, it adds an extra boost of flavor. Wash kale and tear into bite-sized pieces, discarding woody stems. any of the products or services that are advertised on the web site. 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