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.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.You may have known that mayonnaise was a popular base for salad dressing, but you may not have known the reason---its rich in an emulsifier called lecithin, which holds water and oil together.When you understand the science behind ingredients like that, you can exploit it to make a dressing that stays together longer by adding more emulsifiers, like Souza suggests doing with his kale salad vinaigrette.We brought Souza into WIRED to demo some of the book's most helpful tips and explain how you can turn something as ubiquitous and boring as a kale salad into a savory, crunchy wonder. .
6 Tricks to Turn Kale Haters Into Kale Lovers
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. .
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.”. .
Kale – too bitter for you? Here's a hack to to remove the bitterness
Recently our daughter in Detroit shared with me a hack to remove the bitterness from the kale leaves!Because Galilee Green Olive Oil (GGOO) not only takes away the bitter, but adds a light fruity flavor… we have quite a few big kale salads that can stand as a meal on their own!4 cups of kale (rubbed through with about 2 tablespoons of GGOO to eliminate bitterness.).Squeeze juice of the lemon half, pour the Galilee Green Olive Oil and salt and pepper on the vegetables and toss. .
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! .