Kale
A hearty, slightly bitter leafy green with tough stems. Massage raw leaves with oil and salt to soften them for salads, or sauté, braise, and add to soups and grain bowls. Lacinato (dinosaur) kale is more tender; curly kale is sturdier.
Used for
- salads
- soups
- grain bowls
- sautéing
- smoothies
In the kitchen
- massage
- chop
- sauté
- blanch
Picking it at the store
- Deep green and firm — avoid yellowing or slimy leaves
- Remove stems before eating; they're tough and fibrous even when cooked
Related terms
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