Cooking Essentials
The Technique
Kale
Kale is a leafy green member of the cabbage family that can be relied on in the winter months to provide valuable nutrition during meal time. It offers a faint bitter flavor to salads, sides & main dish recipes. Although available year round from your local market, kale is grown & harvested during the cooler months & thrives when bright light is available. If climates tend to be warmer, some partial shade & plenty of water will aide in keeping leaves growing properly & looking their best. Kale may be found bundled by weight or already chopped & stored in bags for your convenience. Add kale to soups & stews such as Ribollita for quality nutrients or toss them in a bowl & top them with just about anything for a delicious salad. Learn how to cut fresh kale leaves that may be used for a variety of recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Kale For Cooking Applications
Many purveyors will take care of the hard working washing that is needed in order to clean kale leaves so a rinse under cool tap water is all that’s needed once home. If you find them to be particularly dirty, as soil is notorious for lodging in the curly portions or you have planted your own & they are ready for harvest, simply fill the kitchen sink with cold water. Hold the stems & dunk the leaves into the water. Swish them around. Drain the sink & repeat the process several times until the water no longer has any residue in it. Pat the leaves dry well to keep them as crisp as possible.
The Technique
Remove any yellow or discolored leaves. Cut the stalk away from the leaves using a chef knife. Focus on one leaf at a time & remove the center, tough stem. Switch to a paring knife for this procedure, if desired. Simply make a cut on either side of the stem & discard it. Stack several leaves & cut them crosswise. Once the initial cuts have been made, even up the pieces. Make several cuts lengthwise to create approximately 1 1/2-inch pieces. Once the kale has been cut, it’s ready for cooking applications. Follow individual recipe instructions to proceed. Kale may be stored several days. Roll the leaves up in a paper towel & place them in a zip top bag however do not seal it. Refrigerate up to 2 days.
The Tune
“I’ve been Loving You Too Long” Etta James
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