Cooking with Kale
Most people that don’t like kale, often don’t like it because of it’s earthy quality and texture. However, this all being said, I have seen a lot of kale converters with a few after learning a few pointers on properly preparing it.
- Thinly slice kale! Large pieces of kale take a lot of work to chew and digest! Simply slicing it about 1/4-inch thick, you break it down to a more manageable state.
- Massage your kale. Some people swear by this! My personal preference, massage it! Use your hands to grip and squeeze the kale forgetting for a moment that greens should be handled with a light hand to avoid bruising. When dealing with kale, it’s okay to be a little rough with it because of its tough structure.
- Choose the right color of kale: The lighter the color of kale, the milder in flavor so choose accordingly.
- Remove the spine: Remove the woody spine and just eat the leaves. The spine is tough and unpleasant to eat. To quickly remove the spine, peel back a little of the stem end leaves and like a zipper, quickly pull down with your hands to remove the leaves from the stem.
- Raw or cooked: I love kale raw and cooked! When cooked, kale tends to keep its structure better than other greens, like spinach, and maintains its bright green complexion
However you enjoy kale, and even if you never have, give it another try knowing the above.
Cheers to starting a new tradition around the table together!
Founder and true believer in the power of bringing people around The Table Together!