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.|