It is so easy! Sturdy kale stems can make great pickles, and chopped up, they can add a satisfying crunch to stir-fries. You might not want to toss kale stems right into your salad bowl, … Add kale and cook for an additional 2 minutes, stirring constantly. Pretty much all kale was decorative until the 1990s, when it went mainstream with the health food set. Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Peel boiling potatoes and chop them finely. Cover pan, reduce heat to low and steam kale for approximately 10 minutes, or until tender. Remove the Stems. In a large pot, bring at least two quarts of water to a boil. A salad spinner is handy for washing the kale. Cook slowly over low heat for about 30 or 40 minutes, or until the greens absorb the liquid. Place the thick stems into the water and let boil for five minutes. “Cancer studies seem to show that raw kale is more beneficial than cooked , while cholesterol studies seem to show that steamed kale is more beneficial than raw,” says Harris, who recommends a bit of both in your diet. This goes for hearty collard stems, too. If you want to blanch the kale to add to … Simmer for 15-20 minutes. Kale is high in dietary fiber, which, while good for your health, can also be difficult to digest. Throw in the garlic. Kale is a vegetable that belongs in the cabbage family. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green. Remove from heat to serving dish. All you need is a tiny bit of oil and … 15 minutes, plus 4–6 hours salting and at least 2 days fermenting time Korean kimchi is traditionally made with Chinese cabbage, but this recipe swaps it out for kale leaves and stems which results in a crunchier texture. If the stems are thicker than a pencil, trim them off and cut them into 2-inch lengths. Bring large pot of salted water to boil. Both Chaey and I separate the stems and leaves (for kale, chard, collards, broccoli) so each can be treated as its own part. The longer the kale is in the pan the more toasted in flavor, and leaves will be more crispy. ... Kale and Potato Purée Recipe at Epicurious.com. When in doubt, add them to a stir-fry. Add the cut kale leaves. Steam kale for 5 to 10 minutes, depending on the maturity of the greens and your preference for tender or well-cooked greens. When water comes to a boil, add kale (and onion if desired)to the steamer basket and cover. To add a bit of green to a stew or pot roast, add a handful of kale to the dish in the last 30 minutes of cooking. Cook for 3–4 minutes, stirring occasionally, until the kale has wilted slightly, is bright green and has some bite to it. The ruffled bundles of thick-textured leaves are high in calcium, vitamins A, C and K, lutein and xeaxanthin, making it an excellent source of support for your bones, skin and eyes. Stir-fry them. ). Braised kale is flavorful as a side dish or served over cooked chicken, beef or pork. After six months of eating kale as her primary green, Cook … While water is coming to a boil, slice kale leaves into 1/2-inch slices, and cut again crosswise. Rinse your kale so it is clean, and chop into pieces. Give the torn kale leaves a good rinse in cool water. In 2012, Cook went from never having eaten kale in her life, to eating it (mostly raw) almost daily, sometimes twice in a day! Undercooking can result in chewy, bitter kale, while overcooking turns it mushy, dull looking and malodorous. Remove the stems from the kale and cut them into strips. Season with salt, stir and cook until the leaves a tender and slightly wilted and toasted, 2 to 4 minutes. Let kale sit for at least 5 minutes. Remove the woody stems from the kale leaves—no amount of boiling will make these soft and edible. It's surprisingly easy to make your own crisp kale chips. If you want the kale to retain even more bite, immediately plunge into ice-cold water to halt the cooking process. Add olive oil, once the oil is hot add the chopped kale, saute for 2 minutes. Kale has a high calcium and vitamin content. Cut stems from center of each kale leaf; discard stems. Once you've removed all the stems, don't throw them away. It also means you don't have to throw away … Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. Could you do this with kale stems in a soup recipe? RED RUSSIAN KALE: Featuring wide dark green fronds with brilliant magenta veins and deep purple stems, Red Russian kale is one of the few kale varieties with a sweet edible stem and soft leaves. Bring a large pan of salted water to the boil. Slow-Simmering Mustard Greens the Old-Fashioned Way Bring 4 cups (950 mL) of chicken or … 5 minutes. The … A 1-cup serving of chopped raw kale has 2.4 grams of dietary fiber, both soluble and insoluble. Crisp It. Save some of that blanching liquid, then toss the drained stems into a blender or food processor. Slice kale stems thin for texture. Bring a big pot to a rolling boil, add the kale and let it boil for 3 minutes (yes, just 3 minutes! Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes and Italian seasoning. I cooked up some soup last night using collards and cavolo nero and found myself wondering if I could use these parts of the greens (as well as stems from red/Russian kale) for something other than making compost. Bring 2 quarts of lightly salted water to a boil. You can identify it by its curly leaves, which are arranged like a bouquet but do not form a head. 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