What part of kale should be trimmed when prepping it (removing thick stems)?

Question

See how to remove kale stems while prepping for cooking or salads.

Answer 1

When prepping kale, you should trim and remove the thick, tough stems from the leaves. These stems are often bitter and fibrous, making the kale more palatable when removed.

Detailed Explanation:

Kale, a nutritional powerhouse, requires a little preparation before you can enjoy it in salads, smoothies, or cooked dishes. The central stem running through each kale leaf is typically quite tough and can have a bitter taste. To properly prepare kale:

1. Wash the Kale: Thoroughly rinse the kale leaves under cold water to remove any dirt or debris.

2. Remove the Stems: There are a few ways to remove the stems:

   • Knife Method: Lay the kale leaf flat on a cutting board. Use a sharp knife to cut along both sides of the stem, separating the leafy part from the stem.

   • Hand Method: Hold the base of the stem with one hand and grip the leafy part with the other. Pull the leafy part away from the stem, tearing it off. This works well for curly kale.

   • Folding Method: Fold the kale leaf in half, with the stem running along the fold. Use a knife to cut out the stem along the fold.

3. Chop or Tear the Leaves: Once the stems are removed, chop the kale leaves into smaller pieces or tear them into bite-sized portions, depending on your recipe.

4. Massage (Optional): For salads, massaging the kale with a little olive oil and lemon juice can help to tenderize the leaves and make them easier to digest.

Pro Tip:

Don't discard the kale stems! You can chop them finely and add them to soups, stews, or stir-fries. They will take longer to cook than the leaves, so add them earlier in the cooking process. Alternatively, you can blend them into smoothies for an extra nutritional boost.