Prepping Kale


Prepping Kale
from the kitchen of Kate (Goes well with Easy Pork Roast)
Ingredients:
  • bunch of kale
  • salt
Rinse:
  • leaves carefully.  Place kale in sink of tepid water, dunking leaves until clean.  
For:
  • larger leaves, remove stems by holding stem end up and pulling down along the leaves.  Discard stems.
Preferred cooking method:
  • bring a large kettle of salted (1 1/2 tsp per qt) water to boil.  Immerse leaves for 4-5 minutes.  Cooking time depends on size and age of kale.
Leftover:
  • kale can be chopped fine and sauteed in butter, or added to scrambled eggs with ham and/or grated romano cheese.
Kale:
  • may be served with Orange Salsa with Cuban flavor (see recipe)

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