Kale

Kale offers a hearty texture and slight bitterness, adding nutrients and volume.

Flavor

How to use it

The Bitter End. Steaming or blanching tames bitterness by breaking down glucosinolates.

Crisp Kale. Low heat evaporates moisture without burning, keeping kale earthy.

Common mistakes

• Stems are tough due to lignin.
• Adding early breaks down chlorophyll, fading color.

What goes with kale

• Lemon. Lemon softens kale's tough texture with its bright acidity.
• Anchovy. Anchovy's salt and umami tame kale's bitterness, as in Caesar-style kale salads.
• Bacon. Bacon's fat and smoke soften kale's bitterness as it wilts.
• Nutritional Yeast. Nutritional yeast coats kale chips with a savory, cheesy crunch.
• Olive oil. Olive oil coats kale, taming its bitterness slightly.
• Parmesan. Parmesan adds a salty, umami punch that lifts kale.
• Ginger. Ginger's warmth contrasts sharply with kale's bitterness.
• Lentil. Hearty kale holds up in soups with earthy lentils.

Try tonight

• Saute with garlic and oil.
• Add to smoothies for a nutrient boost.
• Bake into seasoned chips.

Storage

Refrigerate kale in a sealed plastic bag and use within a week for best quality.