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
- 1 Bunch Tuscan Kale Leaves
- 1 tbs olive oil
1. Rinse and let it dry. Cut kale in half lengthwise, removing center ribs and stems.
2. Preheat oven to 250 degrees.
3. In large bowl, toss kale leaves with oil & salt and pepper to taste.
4. On two large baking sheets, arrange a single layer of kale.
5. Bake for 30 minutes, or until crisp. Let cool.
Want to do something more with your kale chips? Check out Smitten Kitchen’s recipe for grinding up the chips to use as a popcorn topping!
Recipe credit: Bon Appetit
- 3 tbs olive oil
- 1 onion, thinly sliced
- 4 chopped garlic cloves
- Salt and black pepper to taste
- 1 bunch kale, stems removed & torn into small pieces
- 1 pound room temperature pizza dough
- 2 cups grated cheese (recipe calls for cheddar, but feel free to experiment!)
- 3 cups diced tomatoes
- Any other desired toppings, like olives, peppers, more onion, etc.
- In large skillet over medium-high, heat 2 tbs of olive oil. Add in garlic, onion, salt & pepper. Stir occasionally until softened, or about 4 minutes.
- Add kale. Not all of it will fit, so toss frequently and add more when there’s room in the skillet. Cook until softened, and move to bowl to cool.
- Lightly oil baking sheets, and place rolled-out dough on top. Brush dough with oil. Add cheese, toppings and kale mixture.
- Bake for 15-18 minutes at 450° F. You’ll want to rotating baking sheets halfway through.
Recipe adapted from: Real Simple
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