I ran from the bitterness and tough texture of kale to sweeter, more tender greens like spinach and Swiss chard for way too long.It tastes delicious if prepared correctly and has some real advantages over spinach and other greens that I didn’t fully appreciate during my kale-avoidance era.No matter how you prepare it, kale keeps its structure so you can enjoy leftovers the next day.The first method leaves you large greens to stack on top of each other, roll them into tight bundles and slice.If you purchased pre washed and cut kale, just pull out the large piece of stem and call it a day.In a few minutes the kale is still raw but is naturally steamed by the hot food to soften it a bit.Sauté kale with olive oil, garlic and a squeeze of lemon or add to any stove top recipe.Add kale instead of spinach and the fresh tomatoes instead of canned diced fire roasted tomatoes and/or baby portobello mushrooms to this Quick Summer Pasta, to make an easy winter pasta dinner.Kale, especially thicker varieties, doesn’t shrink up and turn to black gunk or fall apart into moist strings like spinach. .

Make Kale Less Bitter by Massaging and Cutting It Before You Rinse

In this video from the Wired YouTube channel, Dan Souza from Cook’s Science and America’s Test Kitchen adds a twist to the ol’ “massage your kale” trick.The massaging helps soften up kale, but that and the cutting release a bunch of bitter compounds that don’t taste too great. .

Edible Science: Here's the Secret to the Perfect Kale Salad

From hip, urban cafes to the sprawling aisles of your local Costco, you'd be hard-pressed to find a thriving restaurant or grocer that doesn't sell the tough, leafy green.That's because crushing the leaves breaks down the cell walls of two important chemicals naturally present in kale---the myrosinase enzyme and glucosinolates.When those walls deteriorate, the two chemicals interact and create a new, bitter compound that's biologically designed to fend off hungry enemies.But the nerdier side of cooking seems to have gathered more steam online, especially in recent years, so Souza and Birnbaum saw an opportunity to lift the curtain on the chemistry and physics behind their hard-won favorite recipes. .

There's An Easy Way To Make Kale Taste Delicious

Ever since kale experienced a resurgence a few years ago, many of us have developed a love-hate relationship with it.We love it because it is so damn nutritious and makes us feel smug when we eat it, but we hate -- even loathe -- kale because it tastes... well, not great.And it doesn't involve 'massaging' kale in oil until it suddenly tastes good, because ain't nobody got time for that.All you need to do is sauté kale pieces in a pan with olive oil, a clove of garlic and chilli flakes to taste -- and a pinch of salt and pepper.Reasons to eat more kale: High in fibre, yet low in energy.When kale is bright green and beginning to wilt, turn down heat slightly and add crushed garlic, chilli flakes, salt and pepper, all to taste.Filled with lots of cheese, buttery chilli mushrooms, onions and kale on crispy sourdough, this toastie is perfect for the most picky of eaters.Get the delicious, flavour-packed recipe from Minimalist Baker, which only takes 30 minutes from start to finish.While the capsicum and potatoes roast away, all you need to do is scramble up tofu with smoky spices like cumin, chilli powder and garlic, and wrap away.Made with just five simple ingredients, this one-pan dish is packed with protein, fibre and flavour.Enjoy a flavourful combination of herb-infused chicken broth, sweet Italian sausage, veggies and cheese tortellini. .

How to Make a Kale Salad That Doesn't Suck

Kale is packed with calcium, iron, vitamin C, and even contains more protein than your average leafy green, so it's worth eating more of.Since a lot of recipes and chain restaurants forgo these crucial extra steps, what we often end up with are bowls of raw, flavorless kale that are better fit for rabbit consumption.Making kale salad that actually tastes good is always going to require a little more work than a plain ol' romaine, but it's worth it.The worst thing to find in a kale salad is big chunks of chewy, woody stems.Spare yourself the jaw workout and remove the leaves from the stem, Andrea Cuellar, executive chef at Just Salad, tells SELF.It’s not cute, and, per Carbone, “you shouldn’t need a knife to eat a salad.” That’s why he says it’s super important to make sure you chop the leaves into small, edible pieces beforehand, or slice them into thin ribbons.“That’s why a lot of places serve kale Caesar salad,” he explains, “the acid in it makes it more palatable.”. .

How to Massage Kale

), you can get super tender and delicious kale leaves, perfect for a light salad.It reduces the bitterness of raw kale and brings out great natural flavors.Check out my Roasted Cauliflower and Kale Salad with Lemon Tahini Dressing.Follow me on Pinterest, Instagram, Facebook for the latest fun updates and recipes! .

How to Cook Kale (and Make It Taste Delicious)

The Taste of Home Test Kitchen walks you through how to cook kale you'll actually want to eat.Superfood or not, kale remains for many people about as sexy as wool underwear.If you haven’t yet found a way to love this leafy green, learn how to cook kale and you’ll find yourself working more of the stuff into your menus.Kale makes a cozy alternative to a lettuce salad on a cool day.Slip a small handful onto a grilled cheese sandwich, or stir it into a bowl of chicken noodle soup.However you serve kale, we guarantee you’ll start to crave its unique bitter-savory-robust flavor.Test Kitchen Tip: Vinegar, lemon juice and other acidic ingredients are best added at the end of cooking.Acids added during cooking can cause green vegetables like kale to discolor to a muted yellow-green.Instead of pepper flakes and balsamic vinegar, finish the kale with golden raisins and toasted pine nuts.Then add salt, pine nuts and, if desired, a squeeze of lemon juice.Finish the kale with soy sauce, sesame seeds and a splash of rice vinegar.Channel Southern flavors by cooking the kale in bacon fat instead of oil.Add ½ cup sliced shallots or onion along with the kale.Chop it into small pieces, or stack and roll the leaves (think of a cigar) and slice into thin ribbons.Adding a dash of salt here can help wilt the leaves quicker (though be careful if your hands are dry). .

The Most Awesome Sauteed Kale

It will convert anyone from a kale-hater to a kale-lover, even my teenager… Learn to choose and prepare kale to remove the bite and keep the hearty flavor and all the nutrition!This recipe does that with the addition of garlic, shallots, rich broth instead of water, and a few red pepper flakes.I have always known it was good for me but could never get my taste buds and my brain to agree on a plan for incorporating more leafy greens into my diet.I always add just a bit of stock (or water if you are in a pinch) and cover the pan to make sure the stems are tender.My kids actually love this kale recipe, but one stem that doesn’t chew like it is supposed to and all bets are off.We take it home, wash it and trim it, then blanch it in boiling water, then pile it into freezer bags.I have heard over and over again that this recipe changed people’s mind about eating sauteed kale as part of their regular dinner rotation.They are awesome to make ahead and freeze, then pop into the oven for a quick dinner or lunch.You’ll just need to thaw it in the refrigerator then reheat it in a saute pan when you are ready to eat it.The long answer is – I actually prefer to blanch my kale and freeze it without the seasoning or oils that you use to saute.I have been known to whack a bunch of frozen kale on the counter and throw the block into the slow cooker to add greens to soups.Use a slotted spoon to remove it and transfer it directly to a big bowl of ice water to stop the cooking.kosher salt and black pepper to taste Instructions Heat coconut oil in a large saute pan.Add garlic and red pepper flakes and cook for one minute, stirring often to prevent burning.Nutrition Facts The Most Awesome Sauteed Kale Amount Per Serving Calories 87 Calories from Fat 72 % Daily Value* Fat 8g 12% Saturated Fat 6g 30% Cholesterol 1mg 0% Sodium 55mg 2% Potassium 191mg 5% Carbohydrates 4g 1% Sugar 1g 1% Protein 2g 4% Vitamin A 3245IU 65% Vitamin C 39mg 47% Calcium 49mg 5% Iron 0.5mg 3% * Percent Daily Values are based on a 2000 calorie diet. .


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