You've probably heard that it's a good source of vitamins and minerals.Is it even better?It is easy to prepare and cook by boiling or stir-frying.You can make your own chips.It should be easy to find "Curly kale", it's just another name for the common kale you see most often in the grocery store.
Step 1: Bring the pot of salted water to a boil.
Salt is added per US quart of water.It's best to use a pot that is big enough to hold all of the kale, since it can take up a lot of space.Once the leaves are added, fill the pot with enough water to completely submerge them.The water should come to a rolling boil after you leave the pot on the stove.
Step 2: The leaves should be submerged in the water.
Use your hands to slowly and carefully drop a bunch of torn or chopped kale into a pot of boiling water.To make sure the leaves are completely covered with water, gently press them down toward the bottom of the pot.The heat should be turned down to medium once all the leaves are in the pot.
Step 3: It's best to cover the kale and cook it for a few minutes.
After the kale is added, the water will stop boiling.Before starting the timer, bring the water back to a boil and cover the pot with the lid.
Step 4: The kale needs to be checked for doneness at 5 minutes.
You can pierce a piece of kale with a fork.It should be soft.Allow it to boil for a few minutes if it is thick or tough.You should check it again every minute to make sure you don't overcook it.If you boil it for more than 5 minutes, it can be very bitter.
Step 5: Take the boiled kale out of the water.
Take a pot of water and put it in the sink.The water may be trapped inside the leaves.If you want to add the leaves to a recipe, use your hands or a spoon to press them against the sides of the strainer.Excess water will be released.It's a good idea to be careful when draining the kale.Pour slowly so that you don't get a steam burn.
Step 6: Add flavor to the kale by seasoning it.
A few dashes of salt and pepper is all it takes to add flavor to kale.Some people like to add some seasonings.You can experiment based on your tastes.The boiled kale can be served immediately.Store leftover boiled kale in a container in the refrigerator for a few days.
Step 7: Put the olive oil in the pan.
The best way to cook is with a large frying pan.When the oil thins to a consistency of water, it can easily spread to the bottom of the pan.To make sure the oil is ready for cooking, drop a small piece of food in the pan and if it starts to sizzle immediately, it's ready.If you have a frying pan, you can use a wok to cook the kale.
Step 8: 2 cloves of finely-sliced garlic can be added to the oil.
You can hold a garlic clove with your fingers or a fork.The garlic can be cut into 8 inch slices with a kitchen knife.Use a spatula to stir the garlic.When the garlic is soft, cook it for 1 or 2 minutes.The garlic should not be allowed to start to brown.
Step 9: Add the stock to the pan.
First, add a bunch of chopped or torn leaves.It may look like a lot of leaves, but it will cook down quite a bit.Put a cup of water or vegetable stock over the top of the leaves to coat them.The heat should be raised to high.Adding vegetable stock to the dish will add more flavor.
Step 10: Put the pan in the middle of the room and cook the kale.
During this time, you don't need to stir the kale.After 5 minutes, remove the cover and stir the kale.The kale is bright green and should be tender.The kale can become bitter if you overcook it.
Step 11: The salt and pepper will make it taste better.
Give the dish one more toss to distribute the seasoning, and then transfer the kale to the serving dish.If you want the best flavor, serve the kale immediately.If you want, add a splash of red wine or soy sauce.In the refrigerator for 3-6 days, you can store leftover sautéed kale.
Step 12: You should preheat the oven to 300 F.
If you know that your oven cooks cooler than the right temperature, you should adjust the heat setting.
Step 13: The olive oil should be put in a plastic bag.
Place 1 bunch of torn or chopped curly kale leaves in a large plastic bag and spread a small amount of olive oil over the top.To coat the leaves with oil, shake the bag and seal it.If you want to make sure the leaves are coated, gently massage the bag with your hands.
Step 14: You can sprinkle your seasonings on the leaves.
The seasonings should be put over the top of the leaves.Start with a few dashes of the seasonings and add more to the taste.Shake the bag again to distribute the seasonings.Salt, fresh-ground pepper, paprika, garlic, lemon juice, and parmesan cheese are some of the popular seasonings.If you want a spicy flavor, add cayenne pepper.
Step 15: Cook the leaves on a baking sheet for 22-26 minutes.
Spread the leaves on the baking sheet with your hands.The chips should be baked on the sheet in the oven for 22-26 minutes.The leaves should not be piled on top of each other.Some leaves can be lightly touched.If you have too many leaves to spread in an even layer, you may need to use two baking sheets.If you want to cook, put one on each rack in the oven.
Step 16: Allow the chips to cool before you serve and eat them.
The chips are good enough to eat plain if you add seasoning to them.You can dip your chips in your favorite sauce.Store leftover chips in a container for a week.If you put ingredients for seasoning in the fridge, it will keep them fresh.
Step 17: If you want the best quality, eat curly kale in September and February.
The best kale is produced during these 6 months.You will pay the best prices when it is in season.If you want to eat some curly kale in June, go ahead and do it!It will still be good.
Step 18: There are bright green leaves and strong stems to choose from.
If you fold the leaves in, you can see that they are good for eating.The leaves should be green.Don't check this bunch if they are yellow or brown.The stems need to be fresh, so avoid bunches with this problem.Small heads tend to have a sweeter taste and softer leaves than large heads.
Step 19: You can store it in the refrigerator for up to 7 days.
If you don't cook it right away, keep it in the fridge for up to a week.It's a bad idea to wash the kale before storing it.If you accidentally washed your kale, it's a good idea to check it for freshness before you use it.Throw it away if it is soft, smelly, or discolored.
Step 20: You can break the leaves with your hands.
You don't want to use the whole thing.You can remove the leaves from the hard stems and center rib with your hands.If you want a cleaner cut on your leaves, you can use a kitchen knife to cut the stems and rib away from the leaves.
Step 21: Under cold running water, rinse the kale.
Make sure the leaves get washed properly by moving them around in the colander.Dirt and sand tend to get trapped in the crevices around the edges of the leaves.If you want to clean the kale better, soak it in a bowl of cold water for 10 minutes.Swish it around until the dirt loosens.The leaves should be washed in cold water again.
Step 22: Clean paper towels are needed to dry the leaves.
There are some paper towels on the counter.The leaves should be put on the paper towels.Use dry paper towels to pat the leaves dry.To remove excess liquid from a salad spinner, spin the leaves.