Chef Kev tells us how to prepare Kale.
VIDEO TRANSCRIPT
Kale me crazy, but isn’t this all the rage these days? I get asked frequently how to prepare kale, like almost every day. So, I’m going to show you.
Now there are two types of kale: one is curly kale, the other is Lacinto kale, or dinosaur kale. Or as the Italians call it, Tuscan kale.
Kale is chock full of nutrients like vitamins A and C and potassium. It’s also high in calcium.
Kale is really easy to prep but you got to rinse and wash it. And the leaves trap all sorts of grit. So wash them in cold water. I always do this as soon as I get home from the grocery store, so it’s ready to go.
Here’s how you prep kale.
First, don’t chop it. I find that chopping gives the kale a metallic taste. Plus the more you cut veggies, the more you lose nutrients.
Don’t chop the leaves unless its necessary. The stem you can cut.
We need to add why chopping loses nutrients because that stresses the vegetable like a frost, a snowstorm does.
The correct way is take the leaf and pull from stem to end so the leaves fall off. The stem is tough so you’ve got to pull hard. Then rip.
If you want to use the stem, tear that, but cook that first as it will take longer to cook.
The dinosaur kale is not as tough. It can be used raw in salads and the stem is easy to tear up.
A fun recipe with kale is making chips. Take a cookie sheet, lay kale flat, put in an oven at 375. Sprinkle olive oil and sea salt. And toast for about 12-15 minutes until dry. And you’ve got a healthy alternative to potato chips.
Kale may be a fad, but given how nutritious and delicious it is, I hope it’s one that’s here to stay.
I’m Chef Kev, making healthy cooking simple and sweet.