From Dull to Delicious: Cooking Kale and other Leafy Greens

Kale is a leafy green vegetable that is packed with antioxidants and is also a good source of: calcium, magnesium and vitamins A, C, E and K. Unfortunately, this nutrient powerhouse is often left on grocery store shelves to wilt because cooking methods like steaming and boiling leave it limp and bitter. I encourage you to grab a bunch of kale (collards or other dark leafy green vegetables) and continue reading to discover cooking techniques that will make them taste delicious. 

Blanch your greens to create a pleasing al dente texture.

Cooks Tip: How to blanch.
Bring a large pot of salted water to a boil (pretend you are making pasta). Add dark leafy greens and cook until bright green and al dente (have a slightly firm-crunchy texture). Drain into a colander and shock (stop the cooking process) by plunging into an ice water bath. 

Add a pinch of heat. Don’t let greens be bland! Add ginger paste, black pepper, sriracha or your favorite sauce.

Sauté. This method of cooking allows you to add layers of flavor and also helps to prevent overcooking.

Cooks tip: Try something new!
Over medium heat sauté  onions until soft, reduce heat and add minced garlic, red pepper flakes, kale and sliced kumquats. Continue cooking until kale is al dente.

Add citrus juice and zest at the end of cooking. Sour citrus like lemon and lime mask bitterness. 

Dress them up with flavorful fats like avocados, nuts, seeds or your favorite salad dressing like this maple mustard vinaigrette.

Be well.

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