Here’s how to cook kale on the stove the Italian way.
Learn how to clean, cook, and eventually sautè kale.
The “difficult” part of cooking kale is cleaning it: you must remove stems to avoid bitterness. And it has to be done leaf by leaf. But after that, cooking kale is super easy, and fast. This is the basic recipe: with the cooked kale, you can make side dishes, bruschetta, or add it to soups. Or you can simply sautè the greens and serve them hot or at room temperature.
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How to cook kale on the stove
- 1 bunch of kale
- 1 tbsp salt
- baking soda and vinegar for cleaning and disinfecting
how to clean kale leaves
Clean kale leaves singularly, by cutting off the center stem and discarding it. Discard the ugly and ruined leaves too.
Place the clean leaves in the sink or a big bowl and fill it with water.
Add 3-4 tablespoons of baking soda and 1/2 cup of vinegar to the water. Mix and let rest at least 20 minutes.
Rinse and drain the kale leaves.
how to cook kale on the stove
Bring a big pot of water to a boil, add 1 tablespoon of salt and the kale leaves. Cook, uncovered, 20 minutes.
Your kale is ready.
You can serve it naturally, with olive oil, or add squeezed lemon.
You can also cook kale with garlic by sautèing a garlic clove in a pan with a tablespoon of extra-virgin olive oil (add a red chili if you like a little spicy touch). Five minutes, mixing every now and then should be enough.
Or you can use it for one of these recipes:
Or use it raw:
Enjoy your healthy kale!