Selecting Kale
Kale looks like a darker green version of collards, but with frills. It also has a stronger flavor and a somewhat coarser texture. The smaller leaves are more tender and the flavor is more mild, but it grows stronger the longer it is stored. So unless you actually prefer a strong taste, use kale within a day or two of buying it. Wrap fresh kale in damp paper towels, and store it in a plastic bag in the crisper drawer of your refrigerator.
 Kale is an ingredient in the chicken with kale stuffing recipe. |
Wash kale thoroughly before cooking, as it often has dirt and sand in its leaves. Hearty kale stands up well to cooking, so just about any method will do. But keep cooking time to a minimum to preserve nutrients and to keep kale's strong odor from permeating the kitchen. Simmer the greens in a well-seasoned stock for 10 to 30 minutes, until tender. Don't forget that most greens cook down a great deal. One pound of raw kale yields only about a half cup of cooked. Kale also works well in stir-fries, soups, and stews.
Keep reading to learn about the many health benefits of kale.
Want more information about kale? Try:
- Vegetable Recipes: Check out recipes that feature kale and other vegetables.
- Preparing Greens: Learn how to prepare and cook kale and other greens.
- Vegetable Gardens: Grow a full harvest of great vegetables this year.
- Gardening: We answer your questions about all things that come from the garden.
