Preparation. Stem the kale and wash the leaves in 2 changes of water. Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain.
What does it mean to blanch kale?
Blanching means to flash cook food in boiling water, usually for no more than 2 minutes, then to immediately plunge it into ice cold water. Think of it as a kind of pre-cooking process.
Can you boil kale stems?
Why You Should Blanch Kale Stems. To make the stems not just edible, but also delicious, it’s all about softening them up. The best way to do this is to quickly blanch these tough bits of kale in a pot of boiling water. This added step will make the rib more tender and also ease the bitter bite.
Is blanching kale necessary?
No, you can eat raw kale if you want to. However, some people find raw kale to have a tough texture and bitter taste, so blanching helps make the vegetable more palatable.
Is it OK to blanch kale?
Blanching kale before freezing prevents the leaves from turning bitter, helps maintain their color and extends storage life. Blanched kale can be frozen for up to 6 months. To blanch kale, bring a large pot of water to a boil and fill a large bowl with ice water.
How long blanch kale stems?
Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain.
Are you supposed to eat the stem of kale?
Cutting the stems crossways shortens the fibres, much as with a tough steak, making them perfectly edible and preventing waste. Cut this way, the stems can be cooked in the same way as the rest of the leaf: sauteed, boiled or steamed.
What can I do with kale stems?
Here are a few of our favorites:
- Blend kale stems into a juice or a smoothie.
- Slice kale stems thin for texture.
- Add kale stems to a sauté or stir-fry.
- Roast kale stems in the oven.
- Char kale stems on the grill.
- Purée kale stems into a dip.
- Mix kale stems with something creamy.
- Poach kale stems in soup.
What happens if you eat the stems of kale?
And those thick stems don’t help their cause, which is why many recipes recommend de-stemming before eating. But it’s not because the stems are inedible. In fact, they offer the same nutrients as their beloved leaves. Just like massaging those kale leaves makes them more palatable (and tasty!)
What happens when you boil kale?
Boiling reduces kale’s bitterness and allows its natural sweetness to shine, so keep the seasoning light and fresh. Boiled kale is like a blank canvas for flavor, so it’s great to add into other dishes, without overpowering other ingredients.
How long does blanched kale last?
Store blanched kale up to 7 days in the refrigerator.
Any kale you plan on using during the week does not need to be frozen. Make sure it is sealed properly in a plastic bag or container.
Does boiling kale destroy nutrients?
Kale, broccoli, cauliflower, cabbage, courgettes, spinach and peas have a good amount of these vitamins. Heat also degrades these vitamins, so cook veg that are rich in them gently and in as little water as possible. Steaming, microwaving and stir frying are better options than boiling.
What is the point of blanching?
Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack.
What can you not do with kale?
Not blanching before freezing
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.
Can I freeze kale without blanching?
Kale can be frozen without blanching but should be used within 4 weeks. Blanching greens before freezing stops the naturally-occurring ripening enzymes in the leaves. This will ensure that the leaves taste fresh and will not develop a bitter taste. Blanched kale will last up to 1 year in the freezer.
Can you blanch kale in the microwave?
Cover the bowl with a microwave cover and cook on high for about 2 minutes (less if you are using less kale). If you don’t have a microwave cover, toss the greens every 30 seconds or so to encourage the steaming process. Remove and let cool slightly, tossing a few times with a fork.
How do you take the bitterness out of kale?
Cutting the stem of kale and marinating it with olive oil and salt can help reduce bitterness. Let it marinate in the fridge for at least 24 hours for better tenderness and less bitterness.
Can humans eat raw kale?
Kale is a dark, leafy green you can eat raw or cooked. This superfood has been on dinner plates since Roman times and has long been common across much of Europe. The vegetable hails from the cabbage family, which also includes broccoli, cauliflower, and collards.
What part of kale is not edible?
While we enjoy the occasional raw collard or kale salad, you should never eat the stems raw.
Is kale better for you cooked or raw?
It’s great for your body, and I love kale both raw and cooked.” Some research points to eating raw kale instead of cooking it for the most nutritional boost. Cooking kale may lower its antioxidant content and vitamin C content, but that isn’t to say cooked kale isn’t healthy for you too.
How long should you boil kale for?
For chopped or shredded leaves, put in a pan of water 1cm deep with a pinch of salt, then bring to the boil and simmer for up to 5 minutes, until wilted. Drain thoroughly. You can stir-fry kale, too.