The Most Practical Ways to Cook Kale: A Comprehensive Guide

Kale is not only a nutritious vegetable but also a versatile ingredient that can be prepared in numerous ways. Whether you prefer a quick stir-fry, a simmered dish, or a hearty Brazilian national dish, there is a kale cooking method to suit any taste and occasion.

Stir-Fried Kale

Enjoy a quick and easy way to cook fresh kale by following these simple steps:

Heat a large sauté pan over medium heat. Add olive oil; once the oil is hot, add the chopped kale and sauté for 2 minutes. Season with salt, stir, and cook until the leaves are tender and slightly wilted and toasted—2 to 4 minutes. The longer the kale is in the pan, the more toasted in flavor and crispy the leaves will become.

Boiled Kale

If you prefer a softer texture:

Rinse the kale thoroughly. Boil the kale in unsalted water until it reaches your desired degree of doneness: around 2 minutes for a tender-crisp texture, 4 minutes for al dente, and 10 minutes for a more tender consistency. Lift out with a slotted spoon to remove any residual grit from the bottom of the pan. The result is a mild green vegetable that complements strong sauces like pan juice from a roast, Alfredo sauce, or satay peanut sauce. It integrates well with nearly every meal.

Simmered Kale: A Brazilian Favorite

One of our favorite summer greens, kale can be prepared in several ways. Here’s a traditional method that's also a national dish in Brazil:

Wash and rinse your kale, then strip the leaves off the central stem, roughly chop them, and place them in a pan that looks too small to hold it all. Add water and a lid; bring it up to a boil, then turn the burner down, cover, and simmer the kale. You may enhance the flavor by adding a bit of vinegar, a quick couple of chopped or sliced bacon, or chopped onion. Yum!

Preparing Kale

Before cooking, ensure that your kale is clean:

Buy big bunches of kale or grow it. If grown, immerse the kale in water for ten minutes—this method often helps to drown and remove any small insects such as earwigs or spiders. Swish the kale around to loosen any dirt in the water, then tear each leaf off and inspect both sides for any pests. Remove any unwanted insects and dispose of them in the garbage. Rinse the kale in clean water, then cut out the ribs, the stiff, whitish part in the middle. Cut the leaves into ribbons no wider than 1 inch. Cook these briefly and use them in savory dishes—mix into soups, sauces, or make a salad. Kale is a bitter green, and finding the right balance of bitterness is key to enjoying it.

In conclusion, kale is versatile and can be prepared in numerous ways, from quick stir-fries to simmered dishes and Brazilian national dishes. Whether you're a seasoned cook or a beginner, there's a method to make kale enjoyable and delicious.