If you’re looking for a quick and easy way to cut kale, you’ve come to the right place! In this blog post, we’ll show you how to cut kale like a pro.
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Kale is a leafy green vegetable that is part of the cabbage family. It is a nutrient-dense food that is high in vitamins A, C, and K. It also contains minerals such as iron and calcium. Kale can be eaten raw in salads or cooked in a variety of dishes.
If you’re new to kale, you may be wondering how to prepare it. This guide will show you how to cut kale like a pro!
Here are the steps you’ll need to follow:
1. Rinse the kale leaves in cold water.
2. Remove the tough stems from the leaves.
3. Stack the leaves and roll them into a tight bundle.
4. Slice the bundle into thin strips with a sharp knife.
5. Enjoy your kale!
The Different Types of Kale
Kale is a leafy green vegetable that is part of the cabbage family. Kale can be found in many different colors, including green, purple, and red. Kale is a very healthy vegetable and is packed with nutrients. Kale can be eaten raw, cooked, or juiced.
Curly kale is the most popular type of kale, and it’s what you’ll find in most supermarkets. It has dark green, ruffled leaves and a slightly bitter flavor.
Cutting curly kale is simple: just remove the tough stem from the middle of the leaves and then chop the leaves into bite-sized pieces. You can also tear them into smaller pieces if you prefer.
Curly kale is delicious in soups and stews, or simply sautéed with some garlic and olive oil. It’s also a great addition to salads, either on its own or mixed with other greens.
Lacinato kale is sometimes called Tuscan kale, Dino kale, or black kale. It’s a bit darker and more olive green in color than curly kale. The leaves are flatter and softer than other types, with a leathery texture, and the flavor is earthy and slightly sweeter. This type of kale is best for slow-cooking methods like braising.
When shopping for lacinato kale, look for leaves that are small to medium in size. The smaller the leaf, the more tender it will be. Avoid leaves that are yellowing or have brown spots.
Redbor kale is a type of kale that is characterized by its dark maroon or purple color. The leaves of redbor kale are deeply lobed and have a ruffled texture. This type of kale is also known for its sweet flavor, which makes it a popular choice for salads and other dishes. Redbor kale is a good source of vitamins A, C, and K, as well as iron and calcium.
How to Cut Kale
Kale is a leafy green vegetable that is a powerhouse of nutrients. It is a rich source of vitamins A, C, and K, and also contains calcium, iron, and antioxidants. Kale can be enjoyed cooked or raw, and is a versatile ingredient that can be used in soups, salads, and main dishes. When cutting kale, it is important to remove the tough stem. Here is a step-by-step guide on how to cut kale like a pro.
Remove the Stems
Kale is a nutrient-rich, leafy green vegetable that is a member of the cabbage family. It is commonly used in salads, soups and stir-fries. Kale has a slightly bitter flavor and is high in vitamins A, C and K.
To prepare kale for cooking, you will need to remove the tough stems and ribbing. The best way to do this is to hold the stem in one hand and use the other hand to strip the leaves away from the stem. You can also use a sharp knife to cut the leaves away from the stem.
Once the leaves are removed, you can chop them into bite-sized pieces or leave them whole. Kale can be cooked using a variety of methods including steaming, stir-frying or baking.
Chiffonade the Kale
A chiffonade is a method of cutting herbs or leafy greens into thin strips. It’s a French term that means “made of rags,” which is appropriate because the strips of kale look like ragged pieces of cloth.
To chiffonade kale, start by removing the tough stems. Roll the leaves into a tight cylinder, then use a sharp knife to slice the kale into thin strips.
You can also use this technique on other leafy greens, such as spinach, Swiss chard, and collards.
Rinse and Dry the Kale
The first step to cutting kale is to rinse it and dry it thoroughly. Kale can be bitter, and rinsing it will help to remove some of the bitterness. Be sure to dry the kale thoroughly; otherwise, it will be difficult to cut.
How to Store Kale
Kale is a leafy green vegetable that has a lot of nutrients. It is a good source of vitamins A, C, and K. It is also a good source of fiber and iron. Kale can be eaten raw or cooked. It is often used in salads, soups, and stir-fries. When you are cutting kale, you want to make sure that you are cutting it into thin strips. This will help it to cook evenly.
In the Fridge
Kale should be stored in the fridge, where it will keep for up to five days. The best way to store kale is to wrap it in a damp paper towel and place it in a resealable bag. This will keep the kale from drying out and prevent it from wilting.
If you plan on using the kale within a day or two, you can also store it in a glass or plastic container with a lid. Be sure to add a few inches of water to the bottom of the container to keep the kale hydrated.
In the Freezer
Kale can be stored in the freezer for up to eight months. Rinse and dry kale thoroughly, then remove the leaves from the stems. Chop or tear the leaves into bite-sized pieces, then spread them out on a baking sheet. Freeze for about an hour, or until solid, then transfer the kale to a freezer-safe bag or container. Label and date the bag, then return it to the freezer.
Kale is a superfood that is chock-full of nutrients, so it’s no wonder that it has become so popular in recent years. Kale can be used in a variety of recipes, and it’s actually quite easy to cut kale like a pro. In this article, we’ll show you how to cut kale like a pro so that you can make the most of this healthy and delicious leafy green.
Kale and Potato Soup
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
3 cups (750 mL) chicken or vegetable stock
4 cups (1 L) potatoes, peeled and diced
1 bunch kale, tough stems removed and leaves chopped
Salt and pepper, to taste
1. In a large pot, heat the oil over medium heat. Add the onion and garlic and cook until softened.
2. Add the stock, potatoes, kale and salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes or until the kale is tender.
Kale Salad with Cranberries and Goat Cheese
1/2 cup dried cranberries
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 pound kale, stemmed and chopped
1/4 cup crumbled goat cheese
1. Soak the cranberries in water for about 15 minutes. Drain and set aside.
2. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, salt and pepper. While whisking, slowly pour in the olive oil until it is fully incorporated. Set the dressing aside.
3. In a large salad bowl, combine the kale, cranberries, red onion and goat cheese. Pour the dressing over the salad and toss to coat evenly. Serve immediately.
Sautéed Kale with Garlic and Lemon
1 bunch kale, tough stems removed, leaves chopped
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and black pepper to taste
1/4 cup chicken broth
1 tablespoon freshly squeezed lemon juice