One: Throw it into soup; (any type of kale). Cook it until the pretty color goes away. Most green veggies are great when not cooked to death, but not kale and collards. Cooking them fully allows them to relax and absorb the soup. So remember to cook out the stubborn bitterness and it’ll be great
Two: Kale chips; (Lacianto/Dinosaur). Brush lightly with good olive oil, season with salt and spice. Bake at 350 for 17ish minutes rotating halfway through.
Three: Kale salad. (Curly or Red Russian) To me…a maligned dish done improperly 90% of the time. I always see it treated like lettuce and it’s sad because you only need one extra step to make it totally awesome. Some of you have no idea about this step and think kale salads are fine as is. Come with me child…into the light.
Kale needs to be tenderized and broken down, which also helps it absorb/hold onto the dressing. Tear kale from the ribs into a bowl, add a little vinaigrette; work it into the kale using a squeezing motion like you’re working cold butter into flour, or playing in mud. You remember; squeezing it as it gushed through your fingers. You don’t need delicacy in this step. I usually squeeze for a couple minutes, let sit for 10 minutes and massage again. At that point I add more vinaigrette and the remaining ingredients. If you wanna get crazy or you have thicker kale, squeeze out as much liquid as possible before giving it the extra dressing and ingredients. Anything you would put in a normal salad will work, but crunch is always nice addition since the kale doesn’t give it to you like lettuce does. Kale is a wonderful flavor foil but I’m from California, so I always add fruits and nuts. Giggity.