Mistakes You Need To Avoid With Kale

The trick to getting the most out of kale begins in the grocery store. Generally, if you're shopping at the supermarket, it's hard to know how long ago the produce was picked, but there are ways to judge for freshness. For top-quality kale, make sure to keep an eye out for bunches with hearty dark green leaves and strong stems, which are good indicators that your purchase will last a few days once you take it home.

Signs that kale has sat on the shelf for too long include limp, yellowish or brown leaves and a strong odor. If the bunch is already wilting, it will not be enjoyable and is certain to continue deteriorating once you bring it home. Try to avoid kale that has holes in the leaves as that is a sign that pests have been crawling around and feasting on the greens (via Gardenary). 

Kale has a fibrous stem that is hard to chew, but thankfully it's easy to avoid the unpleasant sensation of chomping down on a tree branch. The fastest way to destem kale starts with holding the bottom of the stem in one hand to stabilize it. Then in one swift motion, use your other hand to rip the leaves away from you. By using this method, you can enjoy stem-free kale in no time.

While those stems are unappetizing in their raw state, there are a few ways to make them palatable. The Organic Place recommends pickling them in a brine of water, apple cider vinegar, sugar, salt, and spices. (These are best if you wait a week before eating.) You can also make sweet and spicy kale stems by sautéing them with onion and dressing them with honey, soy sauce, and sriracha (via The Endless Meal). Other options include turning the stems into a pesto or even making a crunchy salad out of them (via Compost Collective KC). Whatever you choose to do with them, Compost Collective KC suggests blanching the stems for 2 minutes in boiling water to release some of their bitterness.

Another way to transform your kale is by treating the leaves to a spa day of sorts. The Food Network's Sunny Anderson praises massaging kale as a way to make it easier to chew and digest. In a December 2021 tweet, Anderson recommends putting the leaves in a bowl, then squeezing and tossing them a few times with your hands. She also likes to incorperate fresh lemon and orange juice, but notes that a citrus addition is not necessary.

Try applying this technique to our Mexican kale salad recipe. Cut the leaves into thin strips and place them in a large bowl. Massage 1 teaspoon of olive oil and a quarter of a teaspoon of salt into the greens. Then add red pepper, black beans, corn, tomatoes, jalapeno, cilantro, avocado, and red onion to the mix. Toss the salad with a dressing of olive oil, lime, crushed garlic, honey, cumin, and salt, and top with toasted pepitas.

Most people are familiar with curly kale. Sporting bright green leaves with curled edges, this is the most popular kale variety you'll find in the supermarket. However, there are numerous different types of kale. If you are just buying the green, curly kind, you are missing out on everything else this vegetable has to offer. 

Lacinato, which goes by several names including Tuscan (it's native to Italy), dinosaur, and cavolo nero, should be on your radar. With longer, darker, and softer leaves and more tender stems, you can skip some of the extra steps in preparing this variety — simply thinly slice and dress after washing.

Another type of kale worth trying is Red Winter. It can anchor a vibrant salad without all the extra chewing, thanks to its reddish-purple stems and tender, sweet green leaves. Baby kale is also a great choice for salads. These young-picked leaves have yet to develop their bitterness, and they are known to have a slight peppery flavor. If you are going to cook baby kale, these tender leaves will act more like spinach and will wilt down very quickly. 

Even though kale can last longer than many greens, you may still want to freeze it to keep it at its freshest state, especially if want to cook with it later. However, you shouldn't just freeze raw kale. Generally, you should blanch leafy greens before freezing them. If you do not do this, you may end up with discolored or mushy leaves. Blanching is the best way to preserve the texture, flavor, and color of kale. It will also take up less room in your freezer, as the greens will shrink in volume. 

To blanch kale, bring a pot of boiling water to a boil, then drop leaves into the pot and boil for 2 minutes (via Frugal Hausfrau). If you're also including the stems, Walk to Eat recommends adding them to the water a minute before the leaves. Transfer the greens to a bowl of ice water to halt the cooking process. Drain the cooled leaves and prepare for freezing or immediate use. Blanching can be another way to make it more manageable to eat before other preparations such as sautéing.

Using citrus and massaging the leaves are two ways to make kale more palatable by itself, but perhaps the best way to truly enjoy the green is to combine it with other foods. Create a dish that matches your personal flavor profile. According to The Devil Wears Salad, kale pairs well with fruits like apples and peaches or other vegetables like carrots and radishes. It's also a good fit with ingredients like chickpeas, cheese, and mustard.

Our kale slaw recipe combines the vegetable with peppery purple cabbage and sweet carrots, all tossed with a tangy dressing of Greek yogurt, olive oil, mustard, and apple cider vinegar. For a heartier dish, we recommend our Portuguese kale soup recipe. The greens are simmered in a chicken broth with garlic, potatoes, and chorizo for a flavorful bowl of goodness. If you love cheese, give our kale lasagna recipe a try. The addition of the greens takes the Italian classic to a whole new level.