... Add chopped kale and sauté until heated through, 3 to 4 minutes. When in doubt, add them to a stir-fry. Bring the water back to a boil using a high flame. Slow-Simmering Mustard Greens the Old-Fashioned Way Bring 4 cups (950 mL) of chicken or … Pretty much all kale was decorative until the 1990s, when it went mainstream with the health food set. Cover pan, reduce heat to low and steam kale for approximately 10 minutes, or until tender. Undercooking can result in chewy, bitter kale, while overcooking turns it mushy, dull looking and malodorous. You cut them up in small pieces and put them with the onions and cook them down separate from the leaves. Shred kale finely and place in a steamer basket fitted in a pot. Discard the garlic cloves and serve immediately. Reduce the heat and cover the pot. Save some of that blanching liquid, then toss the drained stems into a blender or food processor. Add the cut kale leaves. Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring large pot of salted water to boil. “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. Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes and Italian seasoning. A 1-cup serving of chopped raw kale has 2.4 grams of dietary fiber, both soluble and insoluble. Remove the Stems. 5 minutes. The longer the kale is in the pan the more toasted in flavor, and leaves will be more crispy. Add kale and cook for an additional 2 minutes, stirring constantly. Give the torn kale leaves a good rinse in cool water. Once you've removed all the stems, don't throw them away. Both Chaey and I separate the stems and leaves (for kale, chard, collards, broccoli) so each can be treated as its own part. ... Kale and Potato Purée Recipe at Epicurious.com. If you come into a mass of kale that you fear will go bad before you can use it, by all means, blanch and freeze 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. Kale has recently become the darling of health-minded foodies, and with good reason. A salad spinner is handy for washing the kale. Heat a large saute pan over medium heat. Add the chopped potatoes, return to a boil, and cook covered for about 2 minutes. You might not want to toss kale stems right into your salad bowl, … Ok, so I have a lot of kale salads on the blog, (20 if you’re counting) so I thought it might be nice to share a post on how to de-stem and thinly slice kale, instead of always linking you all to my lactinato kale salad recipe where you have to scroll down the post just to get the info. Crisp It. Bring a big pot to a rolling boil, add the kale and let it boil for 3 minutes (yes, just 3 minutes! Kale can also be slowly braised, cooked for 25-35 minutes in some stock or other cooking liquid until beautifully tender and sweet. Simmer for 15-20 minutes. Sturdy kale stems can make great pickles, and chopped up, they can add a satisfying crunch to stir-fries. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green. Kale is a vegetable that belongs in the cabbage family. Slice kale stems thin for texture. When water comes to a boil, add kale (and onion if desired)to the steamer basket and cover. This goes for hearty collard stems, too. Is cooked kale healthy? References Cook slowly over low heat for about 30 or 40 minutes, or until the greens absorb the liquid. Cover and cook for 25-30 minutes, or … Cut stems from center of each kale leaf; discard stems. Drop in the cavalo nero and cook for 3-4 mins until wilted and darker in colour. The … While water is coming to a boil, slice kale leaves into 1/2-inch slices, and cut again crosswise. 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. Cut the kale into narrow strips (chiffonade). Season with salt, stir and cook until the leaves a tender and slightly wilted and toasted, 2 to 4 minutes. If you want the kale to retain even more bite, immediately plunge into ice-cold water to halt the cooking process. It is so easy! Simply tear the leaves off of the tough stems into one-to-two inch pieces.Rinse. 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. In 2012, Cook went from never having eaten kale in her life, to eating it (mostly raw) almost daily, sometimes twice in a day! 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