How To Cook Kale
If you think of kale as a green leafy garnish, it is time to change your mind and learn how to cook kale. A member of the cabbage, kale has hearty dark green leaves that are a great source of fiber, vitamin C, and calcium. Kale is quick and easy to cook and makes a tasty side dish for any meal.
To cook kale, you will need:
- Olive oil
- Prepare the kale for cooking. Soak the kale leaves in a large bowl of warm water to remove dirt. Rinse well and drain in a colander. Pick through the kale leaves and remove any discolored, wilted, or damaged leaves. Lay a leaf flat on a cutting board and make a V shape cut in each leaf to remove the vain filled tough stem. Stack two or three leaves on to of each other and gently roll them up. Cut the rolled kale leaves in ½ inch slices and separate the cut kale into strips.
- Cook the kale. Add 1 tablespoon of olive oil to a large skillet and heat over and medium high heat. Add the strips of kale and stir in the skillet for two to four minutes until the kale is wilted and tender.
- Add more flavor while cooking kale by chopping up a slice of bacon and half a small onion. Sauté the bacon and onion in a skillet over a medium high heat for three to five minutes before adding the kale. Salt and pepper to taste.
- When preparing kale for cooking, remove yellow, brown, bruised or wilted leaves and coarse stalks and woody stems.