Kale is the best of everything — super cheap, super tasty, super versatile and super healthy. Loaded with calcium, and vitamins C and D definitely earns that extra-special title of superfood. But, let’s be honest — kale’s rich flavor can be a little intimidating to first-timers. We’re breaking down the basics of cooking with kale. Click through for recipe ideas.
Tips & Tricks
Best Time To Buy: Though it’s available year-round, kale is best in the winter, when frost makes its flavor sweeter.
Choosing Kale: Leaves should be dark green & frilly. They should have some “spring” to them. Bad signs: wilted, yellow or brown spots, dry leaves.
Storing Kale: Keep unwashed kale refrigerated in an airtight container for 3-4 days.
Reviving Limp Kale: Trim the stems & soak in tepid water for about 5 minutes. Voila!
Cutting kale: First, grab the bottom of the stem and pull off the leaves with your hands. Stack leaves on top of each other. Roll into little bundles (like you would with basil, for example) and cut to your desired size.
Reducing Intense Flavor: Kale that’s been massaged with oil and lemon juice will reduce its intense flavor. This method is great for introducing the dark leafy green to kale newbies!
Click here for a Basic Cooked Kale Recipe
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