From homemade snack chips to soup, here are five ways to eat this most faithful of vegetables. A handful or two of kale adds tons of nutrients to a smoothie. How to chop kale. Reduce the heat and simmer for 20 to 25 minutes or until tender. As it is abundant during the winter months, kale should be matched with comforting winter flavours such as evident in Graham Campbell’s Fillet of beef Wellington or Christoffer Hruskova’s wild turbot. Although one of the easiest ways to get a daily serving of kale (or any dark leafy green) is to get in the habit of making a green smoothie every day, it is nice for variety to know how to cook kale too. How to Cook Kale, Chard, and Collard Greens How to Cook Kale, Chard, and Collard Greens Tip: The pine nuts taste even better in this recipe if they are toasted. Saute for 3 minutes: Heat olive oil over medium high heat in a large skillet. Probably the easiest and least messy way to cook kale is to simply steam it (you can cook collard greens, beet greens and all other greens the same way.) To make a frittata, simply scramble a few eggs, season with salt, pepper and Parmesan, then pour over the boiled and well-drained kale. So if you want to move beyond salad and cook with baby kale, feel free to use it … You do not need to stir the kale during this time. It also sets the green color, allowing you to cook it further without losing as much green as happens otherwise. Just place them in a pan on medium high heat and dry fry them for a few minutes until they are a bit brown on the sides. Tuscan kale takes only 3 minutes to cook! Kale works well in place of collard greens. Kale-lovers also suggest making it into salty chips the same way you’d use potatoes. You do not need to stir the kale during this time. In a large skillet heat 4 teaspoons olive oil. Kale salads can, indeed, be delicious. One cup of kale … If you haven’t yet found a way to love this leafy green, learn how to cook kale and you’ll find … Turn the heat down to medium, cover the saucepan and let the kale cook for 5 to 8 minutes or until wilted. It was originally known as 'cole' or 'colewort' in England but now most people call it by its Scottish name, kale. All it takes is a quick dunk in boiling salted water and a rinse in ice-cold water after draining. It's surprisingly easy to make your own crisp kale chips. Goose breast with goose leg sausage roll, kale and cranberry relish, Farmhouse Lancashire cheese, spiced pear and kale pithivier, Sweet chilli onion squash with quinoa and kale, Whole wheat penne rigate with kale, chilli, garlic and Pecorino Romano, Spelt with kale, pulled beef and pomegranate seeds, Join our Great British Chefs Cookbook Club. Cover the pan and cook the kale for 5 minutes. Beans and potatoes are favorite companions for kale and the kale makes sure that your soup is always filled with flavor. busymomrecipes.com/dinner/how-to-cook-kale-a-stove-top-recipe It just needs to be cooked properly! Reduce heat to medium low and cook onion in the drippings until tender, about 10 minutes. From homemade snack chips to soup, here are five ways to eat this most faithful of vegetables. There are a few tricks to this recipe that take the flavor the top. Kale can be used to give a range of meals a nutritious finishing touch. It can't be stressed enough how much kale likes seasoning: add sea salt, dried chilli, all-purpose seasoning – it's all good for making kale … Add garlic and cook until fragrant, 1 minute. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Sprinkle the kale with salt and pepper to taste. Your roasted greens are then ready to be dressed as a salad with any of your favorite toppings. Add the garlic and kale and cook for 3 minutes, stirring often, until the kale is wiled and bright green. How to cook kale on the stovetop. For example, 8 cups of chopped kale reduces to about 5 cups. Unprepared kale should be thoroughly washed before using. Sautéing is a classic preparation method for kale, and with good reason: it’s quick, easy and can be personalized to your flavor preference. If you haven't ventured far beyond sautéing or juicing kale, you may be surprised at the versatility of this green. 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. Much ado about kale. This method shows you an easy way to remove the stem of the kale. Season it with salt and pepper or add garlic or sweet or chile peppers for extra flavor. Add a cup or two of water to a large saucepan, sprinkle some salt and start boiling. Braising means to cook food slowly in a bit of liquid. Cooking kale in a frying pan over medium-high to high heat with a bit of butter or oil is a quick and tasty way to serve it. To boil kale: Bring a large pot of salted water to the boil. Kale is one of our all-time favorite vegetables. To do this, simply lay the leaf face down and trim down the line of the stem with a knife, or simply hold the stem with one hand and gently strip the leaves off with the other—they should separate easily. Drain the cooked kale and mix in the butter. 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. There are a few tricks to this recipe that take the flavor the top. Cook, stirring often, until kale is wilted and tender. https://www.spendwithpennies.com/how-to-cook-kale-garlic-kale-recipe Give them a coarse chop into chunks a bit bigger than bite-sized. Cut the kale as you want to serve it, set it in a colander or steamer over a pot of boiling shallow water, cover and cook until the kale is tender (about 5 to 10 minutes). Allow the kale to cool until you can handle it, then squeeze out as much water as you can. It's experienced a boom in popularity in recent times thanks to its health-giving properties, and as a result is often seen raw in a number of salads, smoothies, or even deep-fried to make kale crisps. For a Chinese-inspired variation, cook the kale in 1-1/2 teaspoons each canola oil and sesame oil. As kale is packed with antioxidants and vitamins it is perfect to be used in super-healthy, thick smoothies, dips or pâtés. This content is imported from {embed-name}. 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