Chop the kale into bite-sized pieces. Give the torn kale leaves a good rinse in cool water. Place kale in a steamer basket and lower it into the boiling water for one minute. Makes a perfectly healthy chip! If we're being honest, most of us don't like kale if it's raw and tossed in a salad. Kale doesn't have to be bland to be healthy. Drain the boiled kale in a colander. How to cook kale Kale can be enjoyed in a number of ways. Add the kale, or as much of it as will fit in the pan. Never be at a loss to prepare kale for a recipe again. Remember to toss your kale … https://www.foodnetwork.com/recipes/bobby-flay/sauteed-kale-recipe-1960155 In a large skillet over medium heat, heat oil. large bunch kale, stemmed and roughly chopped, Our New Cookie Tins Are The Sweetest Gift, Holiday Cocktails To Put Some Cheer In Your Season, These Pizza Places Are Open On Christmas 2020, Disney Shared The Molasses Crackle Cookies Recipe. Bake the dish at 400 degrees for 15 to 20 minutes, or until golden brown on the edges and set in the center. Sand and dirt are easily trapped in the curly leaves, so it's imperative to rinse them well. Add garlic and cook until fragrant, 1 minute. Overlap the kale leaves and cut them in the centre to remove the stem. Let us know how it's going in the comments below! A brief fling in the oven warms and wilts kale with very little effort. But now it's a super food that's been trending for years. Don't be scared of kosher salt either! It'll tenderize the kale, therefore making it way less bitter and wayyy more appetizing. You don't want to have too much water—this can lead to the greens tasting watered down. - recipe - Kale, White Bean, and Fennel Soup By Robyn Youkilis. Stir-fry. You may be able to find the same content in another format, or you may be able to find more information, at their web site. To boil kale: Bring a large pot of salted water to the boil. Store your sautéed kale in an airtight container in the refrigerator for up to 3 days. Editor's Note: The introduction to this recipe was updated on September 25, 2020 to include more information about the dish. How to Boil Kale In a large saucepan bring a small amount of water (about 2 cups) and a little salt (1/8 to 1/4 teaspoon) to boiling. How to cook kale Kale is most commonly boiled or steamed. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Dress with soy sauce if liked. Stir in the water or broth, salt and pepper flakes. If you are adding kale to a recipe, press it against the side of the colander to remove excess moisture. Once a dietary staple of the Ancient Greeks and Romans, kale has taken a star turn as a “superfood” on contemporary dinner plates thanks to its hearty flavor and ample nutrition. Use a slotted spoon to push the kale ribbons under the water. That's massaging. How to Cook Kale. Once all greens have been added, let boil for about 10 minutes. They’re actually decadently delicious, silky … Then reduce the heat slightly and allow the kale to boil for five minutes. Store these in airtight container at room temp! Wash your cabbage. You (and your stomach) can thank us later! But kale can be SO much more than a smoothie filler. Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV. Kale works well in place of collard greens. Steam your kale for 5 to 10 minutes. Reduce the heat; cover and simmer for 20 to 25 minutes or until kale is tender. Cook, stirring often, until kale is wilted and tender. Leftovers are great cold or warmed back up in a skillet. You can identify it by its curly leaves, which are arranged like a bouquet but do not form a head. Then add your favorite dressing, season with salt, and use your fingers to rub the dressing into the kale. It makes everything good. Kale risotto. Simply tear the leaves off of the tough stems into one-to-two inch pieces. It's gentler than boiling and your kale won't flake apart. Remember to toss your kale halfway through so it cooks evenly. Stumped for dinner? Substitute any leafy greens you have on hand, such as chard or spinach, for the kale. Follow her on Facebook, Twitter and Pinterest. Garlic has it's benefits too and makes kale taste 1000x better. Sautéeing Curly Kale Heat the olive oil in a frying pan over medium heat. It’s not like spinach (the filet, if we’re sticking to our analogy), which takes mere seconds to melt down quickly in a pan. Bring the water to a boil. Fill a large pot with water, season it lightly with salt and bring it to a rolling boil over high … No, some tough, curly leaves of kale need a little tenderizing, a little time. Step 2. Reduce the heat and cover the pot. If you want to blanch the kale to add to a … Steaming Kale. Kale can be steamed, sautéed, boiled, and simmered. 7. … Keep an eye on the greens: you'll know your kale is ready when it begins to look wilted. It is slightly softer than its cousin, curly kale, which makes it easy to cook with—though it can be eaten raw too. Bring 4 quarts of water to boil. How to cook kale: In a large sauté pan over medium heat, cook the onion and minced garlic (if using) in the oil (or oil spray, but keep in mind that kale’s vitamins are more optimally absorbed when fat is added) until the onion begins to turn brown. Once boiled, kale becomes a buttery soft green with a light and mild flavor. Fill a large pot with water, season it lightly with salt and bring it to a rolling boil over high heat. It might be tempting to use broth instead of water for more flavor, but don't. If the idea of boiled greens sounds too Dickensian for you, no fear. An old Danish recipe for Kale. Add kale and season with salt, pepper, and red pepper flakes. And you'll want to it for around 5 minutes. Somehow it’s sweeter when it’s softer, and boiling it for 20 or so minutes (depending on how much kale, of course) leaves it limp but not mushy. Blanch in hot lightly salted water. New Orleans native Charlie Andrews demonstrates on how to cook and prepare Kale. There are a few tricks to this recipe that take the flavor the top. Cut it, spread it on a tray, … Get our life-saving Dinner Daily newsletter. Stir. This recipe can serve 2 or more people. To make a frittata, simply scramble a few eggs, season with salt, pepper and Parmesan, then pour over the boiled and well-drained kale. Add your kale greens. Dry the cabbage leaves using a salad spinner. Shake off as much water as possible and shred the kale coarsely, discarding the tough stems. "Shred" your kale by slicing your de-ribbed kale VERY thinly. If you are adding the kale to a recipe, use your hands or a large spoon to gently press the leaves against the sides of the colander. Kale is a great match with hearty foods such as pork chops, fried catfish, garlicky sausage, and cornbread. To get it like that, it’s best to boil it (or braise it). If you use a small skillet, you can get away with just a teaspoon or two of olive oil to sauté the garlic, then add your kale with a couple teaspoons of water and it will wilt down perfectly. It will get crispy and a little charred on the edges. At just 33 calories, one cup of raw kale has: Nearly 3 grams of protein; 2.5 grams of fiber (which helps manage blood sugar and makes you feel full); How to Cook Kale Bring the water back to a boil using a high flame. Stir to combine, and cook until the kale is slightly wilted. We don’t bother cutting the leaves into strips; we just tear it with our fork (or teeth) once it’s cooked. Plus, all of your private notes can now be found directly on the recipe page under the directions. Kale used to only be used as garnish for buffet items like potato salad. Boiled kale is like a blank canvas for flavor, so it's great to add into other dishes, without overpowering other ingredients. Boiling reduces kale’s bitterness and allows its natural sweetness to shine, so keep the seasoning light and fresh. Looking for one of your favorite recipes? Add the kale, making sure it’s fully submerged. Keep an eye on the greens: you'll know your kale is ready when it begins to look wilted. Add salt and pepper. Five minutes is long enough to soften its fibers (which is better for digestion), and enhance its fresh and natural flavor. Kale is a fantastic plant to cook. Kale’s characteristic toughness and relatively low water content make it ideally suited for … Makinze is the Associate Food Editor for Delish.com. If your kale is especially thick or rough, it may need to boil for a minute or two extra. See? Have you upped your kale game yet? There are no results for your search. Add garlic and cook until fragrant, 1 minute. Kale has a reputation for being one of the roughest, toughest leafy greens, but having a sensitive stomach doesn't mean you have to miss out on all its nutritious goodness. It sounds weird, but it's easy, quick, and makes all the difference. Cook briefly, (either boil or steam) Drain chop fine. Warm Bacon and Kale Salad With Soft-Boiled Eggs By Robin Asbell. Kale originally grew around the Mediterranean region, with evidence of cultivation dating back to around 2000 BCE. This tastes like a gourmet soup that took days to prepare, but it actually involves little hands-on work. This recipe can serve 2 or more people. This method requires a large amount of liquid that is only in contact with the kale for a few minutes, so using broth is somewhat wasteful. Kale is a leafy green which is actually a close relative of cabbage. The kale should be soft and smooth. Season the kale with a pinch of salt, pepper and a splash of fresh lemon. Place in boiling water for 5 minutes or until wilted down and soft. Place the kale in a steamer basket over a saucepan with a little boiling water, cover and cook until tender, about 5 to 7 minutes. You still feel the fluffy curls of the leaves in your mouth and get a nice chewiness. After five minutes, use a fork to retrieve a piece of kale and test it for tenderness. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. When deciding on how to cook kale leaves you have lots of options as you can cook it many different ways yet the basic way to cook it is really easy. Or: Layer cooked Kale … Cooked and boiled – Kale is a seriously tough green, and while it can be great in raw salads, sometime we like it soft and silky. Sautéed with some garlic it only takes 10 minutes to make and will be the easy side dish you crave. Kale can be tenderized and served in salads or combined with potatoes to make a tasty soup. 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