• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

ways to chop kale

How to Prepare Kale:

When preparing kale, you want to discard any yellow or wilting leaves.

Because kale has many crevices within the leaves, you should soak them in a cold-water bath in your sink or a large pot, and swirl them around to get all the grit out.  You may want to repeat this process twice. Once this is done, you want to remove the leaves from the tough stalk. The easiest way to prepare kale is to tear kale leaves from the centre stalk, then shred or chop the leaves.  The stalks can be chopped into ¼ inch thick pieces.

1 pound = 12 cups chopped or 3 cups cooked

Cooking Methods: Kale can be cooked and enjoyed many different ways. Try the following cooking suggestions, and add kale to your favourite dishes.

Kale can be prepared in a variety of ways, including blanching, boiling, braising, sautéing, steaming, and stir-frying.

How to Boil KaleIn a large saucepan bring a small amount of water (about 2 cups) and a little salt (1/8 to 1/4 teaspoon) to boiling. Add 12 ounces torn kale. Return to boiling. Reduce the heat and simmer for 20 to 25 minutes or until tender. Drain.

How to Steam Kale: Rinse kale in a large bowl of warm water, place in colander, drain. Discard any discoloured leaves. Trim away tough stem ends, make a “V-shaped” cut at the stem end, discard tough stems. Kale should be steamed for 20 to 30 minutes, or until tender.

How to Sautee Kale: In a large skillet heat 4 tablespoons of olive oil. Add 12 ounces of torn dinosaur or curly kale. Cook, covered, for 1 minute. Uncover, and cook and stir for 1 minute or just until wilted. If desired, season with salt and pepper and add a squeeze of lemon juice.

How to Make Kale Chips:  Preheat the oven to 300 degrees F.  Line a large baking sheet with parchment paper. Place 2 cups of torn kale leaves on the prepared baking sheet. Brush with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon salt. Bake for 20 to 25 minutes or until crisp.

How to Freeze: Blanch kale leaves for 2 to 3 minutes, or until the leaves become slightly soft. Store in an airtight container and store in the freezer for up to 6 months.

Subscribe To Our Newsletter

Join a Global Community of Cooks!

Receive our weekly newsletter and be the first to know about trending recipes when we publish new feeds and find out when we are running a Content or Twitter Conversation.

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology