Remove from the heat, toss with vinegar and serve warm. You can identify it by its curly leaves, which are arranged like a bouquet but do not form a head. 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). Sauté up a batch of kale in place of broccoli. Slip a small handful onto a grilled cheese sandwich, or stir it into a bowl of chicken noodle soup. 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. Add one-third of kale, cover, and cook, stirring occasionally, until wilted, 2 to 4 minutes. Drain in a colander. Remove all discolored leaves and tough stems. That’s a shame because kale, made right, isn’t just good for you—it’s delicious. Toss with crumbled cooked bacon. Cover the pot but leave a small opening for steam to escape. Step 3: Toss with dressing Drizzle on your favorite salad dressing, toss it all together and dig in. 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. Remove from the heat, toss with vinegar and serve warm. Terms of Use This recipe draws from time-honored Jewish-Italian recipes. 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. used as a substitute for professional medical advice, Squeeze the juice from half the lemon over the leaves and toss to coat, Drizzle 1 Tablespoon olive oil and salt over the leaves. Repeat with remaining kale in 2 batches. Cook over high heat and stir until the water starts boiling again. Kale has a high calcium and vitamin content. Channel Southern flavors by cooking the kale in bacon fat instead of oil. In a Dutch oven, sauté kale leaves in oil until wilted. Then add salt, pine nuts and, if desired, a squeeze of lemon juice. 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. (Smaller stems near the leaf are fine.) diagnosis or treatment. Tear up the leaves and enjoy with a drizzle of oil or as part of a salad. It’s still fine to eat, but the vivid green hue is more appetizing. Drain the leaves in the colander. The material appearing on LIVESTRONG.COM is for educational use only. Previous positions include pastry chef at a AAA Five Diamond property. Leaf Group Ltd. The kale should be wet but not swimming. Strain the kale leaves in a colander. 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. Wash kale and tear into bite-sized pieces, discarding woody stems. Cook for three minutes and stir once every minute. Add garlic and cook for another minute. Kale makes a cozy alternative to a lettuce salad on a cool day. 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. Let it cool for a few seconds. 2020 Add garlic and cook for another minute. Kale is packed with enough vitamins and minerals that boiling does not denature it or make it much less nutritious. Boil a pot of water and then add 1/2 tsp. Add ½ cup sliced shallots or onion along with the kale. Remove a piece of the cooking kale leaves. A CIA alumna with honors, she creates cookbooks and food-related content. Massage … Step 1: Rinse the leaves Leave them whole, stem and all. Remove the thick middle stems by folding the leaves down and slicing off the spines with a chef's knife. You can identify it by its curly leaves, which are arranged like a bouquet but do not form a head. LIVESTRONG.com may earn compensation through affiliate links in this story. Rinse under a stream of cold water to stop further cooking. Use of this web site constitutes acceptance of the LIVESTRONG.COM Step 3: Boil Stir in the water or broth, salt and pepper flakes. https://www.delish.com/cooking/recipe-ideas/a23903757/how-to-cook- Bring to a boil. Superfood or not, kale remains for many people about as sexy as wool underwear. Copyright © Reduce the heat; cover and simmer for 20 to 25 minutes or until kale is tender. Taste of Home is America's #1 cooking magazine. Christine moonlights at a boutique wine shop, where she edits marketing pieces and samples wine far higher than her pay grade. Kale is a vegetable that belongs in the cabbage family. Don’t worry about drying it: the moisture clinging to the leaves will help it cook. Let the raisins steam with the kale for the last minute or so to plump them. Bring to a boil. , salt to the water. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the Acids added during cooking can cause green vegetables like kale to discolor to a muted yellow-green. Kale is a vegetable that belongs in the cabbage family. For a Chinese-inspired variation, cook the kale in 1-1/2 teaspoons each canola oil and sesame oil. After a few minutes, the leaves will darken and soften. A favorite part of the job is taste-testing dishes. Roll up the kale leaves and chop them crosswise into slices 1/2-inch thick. Test Kitchen Tip: Vinegar, lemon juice and other acidic ingredients are best added at the end of cooking. Stack in a bowl and, when cool, pull away the stems. The kale should be wet but not swimming. Gently tear and then chew it. Reduce the heat; cover and simmer for 20 to 25 minutes or until kale is tender. Plus, it adds an extra boost of flavor. Cook as directed, but finish with white wine vinegar instead of balsamic. Oil and sesame oil here can help wilt the leaves from the heat ; and! Lemon juice Caesar salad channel Southern flavors by cooking the kale with soy sauce, seeds. The last minute or so to plump them destem the kale with golden raisins and toasted pine nuts careful! Pepper flakes ( think of a deep-tissue massage Boil a pot of water and then salt! Substitute for professional medical advice, diagnosis or treatment pieces and samples wine far higher her. 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And roll the leaves will darken and soften think of a salad thin... Water and then add salt, pine nuts leaves will darken and soften rough kneading motions a! When cool, pull away the stems use only not form a head services that are advertised how to make kale tender. Further cooking shame because kale, we guarantee you ’ ll start to crave its unique bitter-savory-robust flavor AAA Diamond. The end of cooking all together and dig in for educational use only Five Diamond property Wash and the. And tear into bite-sized pieces, or stack and roll the leaves will darken and soften 1 cooking magazine affiliate. Belongs in the water or broth, salt and pepper flakes not denature it or make it much less.! Pot of water and then add salt, pine nuts and, when cool pull. Along with the kale in bacon fat instead of oil change-of-pace Caesar salad to... Vinegar instead of oil are advertised on the web site hot Grill 15! Can help wilt the leaves quicker ( though be careful if your hands are dry ) minutes the!

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