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How to Cook Kale That Actually Tastes Good
The secret to good kale is removing the stems, massaging the leaves to break down their toughness, and cooking it hot and fast. Whether you sauté it with garlic, roast it into chips, or massage it raw for salads, the key is treating it roughly before it hits the pan and not overcooking it into mush.
- Total time: 10 min
- Hands-on: 10 min
- Difficulty: Easy
Ingredients
- 1 pinch salt
- 1 drizzle olive oil
- to taste pepper
- to taste garlic
- to taste red pepper flakes
- to taste lemon juice
Step by step
- Strip the stems completely. Hold each kale leaf by the stem and run your other hand along the stem to strip the leaves off. The stems are bitter and tough. Toss them or save for stock.
- Tear into bite-sized pieces. Rip the leaves into pieces about the size of a half-dollar. Uniform pieces cook evenly. Stack several leaves and tear multiple at once to save time.
- Massage raw kale if using in salads. Put torn kale in a bowl with a pinch of salt and a drizzle of olive oil. Massage with your hands for 2-3 minutes until the leaves darken and soften. This breaks down the tough fibers.
- Heat your pan properly for cooking. Use a large skillet or wok over medium-high heat. Add oil when the pan is hot. Kale needs space and heat to cook well, not steam in its own moisture.
- Cook fast and don't crowd. Add kale to the hot oil and toss constantly. It should sizzle and shrink quickly. Cook for 2-3 minutes maximum until just wilted but still bright green.
- Season at the end. Add salt, pepper, garlic, red pepper flakes, or lemon juice in the last 30 seconds. Seasoning too early draws out moisture and makes the kale soggy.
Tips & troubleshooting
- Curly kale holds up better to cooking than baby kale or lacinato, but any variety works with proper technique
- Never add kale to cold oil or a cold pan - it will steam instead of sauté and turn bitter
- If your kale tastes bitter, you either didn't remove enough stem or you overcooked it
- Kale shrinks dramatically when cooked, so start with more than you think you need
- Day-old kale actually works better than super fresh for cooking because it's slightly less tough
Variations
- Crispy Kale Chips. Toss massaged kale with olive oil and salt, spread on baking sheets without overlap, bake at 350°F for 10-15 minutes until edges are brown and crispy.
- Braised Kale with White Beans. Sauté garlic and onion first, add kale and a splash of broth, cover and simmer for 8-10 minutes until tender. Stir in cooked white beans and finish with parmesan.
- Kale and Sausage Pasta. Brown Italian sausage, add kale to the same pan with the fat, wilt it down, then toss with hot pasta and pasta water to create a light sauce.
- Raw Massaged Kale Salad. Massage kale with lemon juice and olive oil, let sit for 10 minutes, then add nuts, dried fruit, cheese, and additional dressing.
Questions
- Why does my kale always taste bitter?
- Usually because the stems weren't completely removed or it was overcooked. Stems contain most of the bitterness, and overcooked kale develops a harsh flavor. Cook it fast and hot instead.
- Do I need to wash kale before cooking?
- Yes, wash it in cold water and dry it completely. Wet kale will steam instead of sauté, which makes it mushy and less flavorful.
- Can I prep kale ahead of time?
- Yes. Strip the stems and tear the leaves up to 2 days ahead. Store in the fridge in a container lined with paper towels. Don't massage it until you're ready to use it.
- What's the difference between kale varieties for cooking?
- Curly kale is most robust for sautéing and roasting. Lacinato (dinosaur) kale is more tender and good for quick cooking or raw salads. Baby kale cooks very fast and can turn mushy easily.
- How do I know when sautéed kale is done?
- It should be wilted but still bright green, not dark and mushy. This usually takes 2-3 minutes of active stirring over medium-high heat. Taste a piece - it should be tender but not bitter.