How-to cook & prepare kale to make it taste good
KALE everyone’s favourite vegetable to hate. I swear as soon as I get the KA.. people roll their eyes. But let me tell you, I’ve converted some serious kale haters with these kale hacks! Make sure you read all the way to number 5 because it’s the best one ;)
Finely chop - remove the kale leaves from the stems and finely chopped the leaves into thin ribbons. This will help make the kale more palatable and have less ‘chew’. Also if you’re cooking it, it will soften faster.
Massage the leaves with olive oil + pinch of salt - I know this is a bit of a pain in the butt.. But it’s worth it! I usually massage a big batch of kale early in the week and use it over the next couple days. Massaged kale keeps well for 2-4 days. Do this after chopping.
Use a thick dressing - I mean who doesn’t love caesar, ranch or my personal fav dressing: - ¼ cup tahini - juice of 1 lemon - ¼ tsp turmeric powder - large pinch of kosher salt - enough water to thin to your desired consistency - Shake it together in a glass jar and boom!
Add cream &/or cheese! - Wanna skip massaging all together? This one's for you! Chop the leaves like mentioned in hack 1, set aside. Add some chopped garlic & shallot (or onion) to a pan with some olive oil over medium heat, saute until fragrant. Add in some cream & bring to a simmer (do not boil or you will scald the cream!). Once simmering, add in your kale, season with salt & cook until softened. Stir in your fav grated cheese! I love parm in this but cream cheese is also A-M-A-Z-I-N-G
Braise it in some WINE (or stock)! - Yep I said it. Follow the same steps in hack 4 but replace the cream with white wine (or stock). Reduce the wine by half or more, you don’t want to serve the kale swimming in wine, don’t forget to season with salt & pep!
Hacks 4 & 5 are also great for other greens like spinach, chard, collards & dandelion!
Get in those greens people!