Kitchen Tricks
WASHING Avoid washing kale
until just before use, since it will
hasten spoilage.
CUTTING To make cutting
easier, remove any thick stems
(just hold the kale upside down
by the stems and pull the
leaves off), then stack large
greens on top of one another,
roll them into tight bundles and
slice into desired widths. The
stems, finely chopped, can be
used in soups.
BLANCHING Blanching reduces
bitterness and softens thick
greens, which is useful if you
want to follow up with a quick
sauté or freeze the greens for
later use. To blanch kale, stir
leaves into boiling water for a
minute or two, drain, then imme-
diately run under cold water.
BRAISING Braising tenderizes
and adds flavor. To braise,
slow cook 1 pound of greens
in a ½ to ¾ cup of seasoned
cooking liquid (chicken or
vegetable stock or wine) or
water for about 20 minutes
or until greens are tender
and ready to eat.
Sneak-It-in
Strategies
• Blend a few chopped-up
young kale leaves (but not
the stems) into fruit smoothies. It’s a great way to get more
greens into the diets of the
veggie-averse, especially kids.
• Chop, cook and mix kale
with grains to add nutrients
and flavor to dishes like barley
risotto or rice pilaf.
• Blanched and frozen kale
can be crumbled into soups,
stews, beans and pasta sauces.
• Substitute sautéed kale for
cooked spinach in spanakopita,
on pizza, or wherever you typically use greens.
• Whip up a quick summer
kale sauté with garlic, olive oil,
tomatoes and basil.
Crispy Kale Chips
With Sea Salt
An indulgent side dish for
dinner — or a healthier snack
alternative to chips. Roasting
brings out smoky, buttery
flavors and creates an irresistible, melt-in-your-mouth texture.
Roasting to the point of
crispness at high heat does
involve some nutritional sacrifices, but it’s such a simple and
delicious preparation (and one
that has earned kale so many
new fans), it’s worth making
now and then.
You can also cook longer
at a lower temperature, if
you prefer. And if you’re not
afraid of fat, you can be more
generous with the oil. For a
twist, substitute Cajun spice or
lemon pepper for the salt.
Kale
3 Ways
Serves two:
4 cups kale ( 1 large bunch)
1 tbs. extra-virgin olive oil
1 tsp. sea salt
Incredibly versatile, kale
varieties can be used inter-
changeably in most recipes,
including these classic,
easy preparations.
• Preheat oven to 375
degrees F. Line a baking sheet
with parchment paper.
• Wash the kale. Fold each leaf
in half and tear or cut out the
tough stem, then stack and slice
into manageable-size pieces.
• Toss pieces in a bowl with
olive oil until coated, then
arrange in a single layer on a
baking sheet.
• Roast for five minutes, then
turn carefully with metal tongs
and roast another seven to
10 minutes until kale begins
turning brown, crisp and brittle.
Remove from oven and sprinkle
with sea salt. Serve promptly.
