Kale, aside from being delicious, and highly nutritious, is quite easy to prepare.
Kale is a hearty green with a tough stem in the center of the leaf. Both the stem and the leafy green parts are edible, but because the stem is thicker than the leaves, it’s a good idea to separate the stem before cooking (the stems require a bit more cooking time). The leafy greens can be eaten raw, and the stem and the greens can be sautéed, steamed, and added to slow-cooker or baked dishes. Kale is as comfortable with scrambled eggs as it is with rice pilaf. Steamed and cooled, it makes a beautiful hearty salad, and raw kale can be blended into your favorite fruit smoothie for a healthy dose of super nutrients and extra fiber.
How to prepare kale
- Wash kale
- Firmly holding the bottom of the stem with one hand, pinch the stem with your thumb and forefingers of your other hand just below the leaves.
- Keeping a your fingertips on the stem, slide your hand along the stem, gently pulling away the leaves
- Set stems aside and tear kale leaves into smaller pieces
Once you’ve removed the stems, you are ready to cook. The stems can either be cooked whole, or chopped into smaller pieces.