Here is a short cooking video where I show you how to clean kale. Kale, much like chard and collard greens, are large leafy vegetables, which are more hearty, and much bigger than spinach leaves. I think they have a great texture and flavor, and make a great side or vegetable for pork and chicken dishes. Typically, you don't want to serve kale raw, as it's quite a hearty green, and can use a bit of cooking to make it more tender and delictable. But when handled right, it makes the perfect vehicle to soak up a sauce, and provide a bit of bitterness to a dish.
How To Clean Kale
- First you need to decide if you’re going to use the large stems in your dish, or just the leaves. The stems taste great, but they are quite large, and can be a bit tough. If you do use them, dice them up so they cook in a similar time as the leaves
- Clean the leaves well under cold running water to remove any grit
- To remove the leave from the stem you can either take a small knife and cut each side of the steam and remove. Or;
- Simple grab the leafs with your hand and pull the steam away in the opposite direction.
Once you have the stems removed, cut up the leaves into smaller pieces that you can sauté. I like to cook mine with just a bit of olive oil, garlic and white wine vinegar....They are also awesome with bacon lardons.