Tips For Cooking Kale

Cooking kale is just as easy as sautéing some spinach or broccoli. Kale, a leafy green in the cabbage family, is just a little longer than spinach leaves but for some reason people are intimidated by cooking it. It's similar to other veggies like cauliflower, collard greens and Brussels sprouts. A few tips may come in handy when it's time to tackle a kale-filled meal.

Kale tends to be a little chewy, so you're going to want to cook it thoroughly to avoid that consistency. When you're beginning to prepare the kale for cooking, cut out the center stalks in the middle. Just cut them out, and discard the pieces. Then it's up to you if you want to sauté or boil your kale. For either method, it's best to tear the kale into small pieces to make it easier to work with.

Sautéing Kale
Sauteing kale is similar to sautéing spinach. In a frying pan over low heat, add in some olive oil and a few pieces of chopped garlic. As that is cooking, toss in the small bits of kale. Add in a few tablespoons of vegetable oil, which you can just eyeball. Next, it's time for some spices. Try a pinch of crushed red pepper, salt and pepper. You can also add in a little spot of dry red wine. Combine the ingredients with a spatula, and cook until the kale is a bright green color.

Boiling Kale
Another alternative is to boil the kale. Fill a pot with ½ cup of water and ½ cup of vinegar. Add in the kale, and bring the water to a boil. Then drain and remove from the heat. In a bowl, add in some of your favorite spices. The crushed red pepper, salt and pepper are great, but you can also experiment with a touch of soy sauce or some of your other favorite spices and toppings.

More Tips
Kale is especially good in the cooler months when it's at its freshest. Kale is a perfect side dish to go with a nice roasted chicken or prime rib. You can even sauté kale with pancetta or bacon for a richer flavor that might remind you of collard greens. 

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