How to prep kale
 Kale grows well just before the first frost and just after the last, making it seasonal in most places twice a year and available (if not local) almost all year round. It grows into deep beautiful colors — purplish red, glowing green, and the warm blue lacinato — that get more brilliant with cooking. It isn’t as bitter as other winter greens. When cooked, the leaves hold their shape but go tender, making them perfect for long-simmering soups and stews. |
| To slice kale, first fold each leaf in half, then cut away and toss the stems. You can slice the stems into slivers and use them, too. |  |
| Next, working in batches of several leaves, roll up the leaves like a cigar to consolidate them for easy chopping. |  |
| Finally, chop across the rolled up leaves -- into thick ribbons for longer cooking, and into thin ribbons for shorter cooking. |  |
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