Whether serving it raw or
cooked, wash kale before using, as the leaves and stems are
likely to have sand or dirt clinging to them. Trim off any
roots, then separate the leaves and swish them around in a
large basin of cool water. Do not soak. Lift out the leaves,
letting the sand and grit settle; repeat if necessary.
If the stems are thin and
tender, you can just trim off the tips and cook the stems with
the leaves. If they are somewhat thicker, but still tender,
cut them off, chop them, and cook a few minutes before adding
the leaves. If the stems are really tough, remove them, along
with the midribs (the part of the stem that extends into the
leaf). You can easily stem kale by folding each leaf in half,
vein-side out, and pulling up on the stem as you hold the
folded leaf closed. If the stems are very tough, you may need
to trim them off with a paring knife.
Whenever possible, use the
cooking liquid from kale in a sauce or add it to a soup; a
significant amount of the nutrient content of greens is
released as they cook.
As a rule, it's best to cook
greens as quickly as possible, but kale needs a bit of time in
the pot to mellow its flavor. When sauteing, for instance,
it's best to blanch the kale first to develop its natural
sweetness.
Blanching:
Drop the prepared kale into a large pot of boiling water and
cook just until wilted. Drain and cool before squeezing out
excess moisture (cool under cold water if not serving
immediately or continuing with another cooking process).
Cooking time: 15 minutes.
Braising:
To give kale a rich flavor, after sauteing, add a little
broth, cover the pan, and continue cooking, then uncover the
pan and cook, stirring, until the liquid evaporates. Cooking
time: 10 to 30 minutes.
Microwaving: This is a good substitute for blanching, as a
preliminary step before sauteing or braising kale. Place 1/2
pound of greens (washed but not dried) in a microwaveable
dish; cover loosely and cook until tender. Cooking time: four
to seven minutes.
Sauteing: If kale is blanched first, it can be sauteed
quickly in a small amount of oil. Whenever you use a nonstick
pan, 2 teaspoons of oil should be sufficient for 3 cups of
chopped greens. In addition, kale can be "sauteed" in stock,
if you are careful to stir and toss it constantly; be prepared
to add more stock to the pan as it evaporates. A generous
quantity of finely chopped garlic is the traditional seasoning
for sauteed kale. Chopped onions or leeks are tasty
alternatives. Cooking time: three to 15 minutes.
Simmering: Simmer the kale, covered, in seasoned broth
until tender; to preserve nutrients, after the greens are
cooked, set them aside and reduce the cooking liquid to use in
a sauce. Cooking time: 10 to 30 minutes.
Steaming: Young, tender kale cooks quickly enough to be
steamed in just the water that clings to the leaves after
washing. Steam more mature kale leaves whole or coarsely
chopped. Place the washed kale in a heavy skillet and add 1/2"
of water or broth; cover and cook, shaking the pan
occasionally, until the greens are wilted. Kale can also be
steamed in a vegetable steamer over boiling water. Cooking
time: anywhere from two to 15 minutes.
