Kale is a dark leafy green that comes in many shades and shapes. Baby kale is harvested when the plant is young; it’s more tender so it’s more enjoyable raw. Mature kale is larger and still good raw, but perhaps more enjoyable cooked or massaged.
Store in an unsealed bag in the fridge for a week or more.
To freeze, blanch first: bring a pot of water to a boil, then add washed and chopped kale. Immediately remove from heat, and transfer kale to a strainer. Once it’s mostly done dripping and cool enough to handle, move to freezer-friendly containers. (It will be easiest to use the entire chunk of frozen greens at once in a soup or casserole, so keep that in mind as you choose container size.)
The stems of kale contribute to their bitterness, so remove them for better flavor.
To make a salad, massage the kale (yes, with your hands) with oil and vinegar. If you wait until the next day to eat it, the kale will be more tender.
If you’re cooking kale, add it for the last 5 minutes of any recipe.
- Browned Butter Pasta with Kale
- Kale Salad
- Caesar Salad
- Egg Roll in a Bowl
- Kale is great in scrambled eggs. Put chopped kale in the pan before the eggs, cook until wilted, then add eggs.
- Peanut Butter Greens