Cookbook:Kale
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Kale is a leafy green member of the cabbage family.[1][2][3]
Characteristics
editUnlike cabbage proper, kale resembles other leafy greens in having a narrow central rib down the center of each broad, thin leaf.[3] The color can range from a bright yellow-green to a darker silvery green.[3][4] The texture of the leaf itself is somewhat fibrous, and the flavor is bitter and earthy on its own.[1][3][5] The central stem is particularly tough.[1]
A few sub-varieties of kale exist.[3] Curly kale, as the name suggests, has very ruffled leaves.[3] The color is bright, and the flavor is peppery.[3] Tuscan kale—also called lacinato or dinosaur kale[3][6]—has longer, flatter, bumpier leaves and a darker color.[3] The flavor is somewhat nuttier and sweeter than that of curly kale.[3] Russian red kale has reddish-purple ribs and oak-like leaves.[3][6]
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Russian red kale -
Tuscan kale -
Curly kale
Selection and storage
editWhen selecting kale, look for leaves that are solidly green, with no yellowing, wilting, sliminess, dried leaves, or other significant blemishes.[4][7] Store in a loose or perforated plastic bag in the fridge for up to several days.[2][4][7] Note that kale will get better with age.[2][4] Wash only right before using to delay spoiling.[4]
Preparation
editBefore cooking, kale leaves should be separated from the central rib.[2][3] This can be done by slicing with a knife or by simply tearing. If you want to eat the fibrous rib, you can treat it like celery and cut across the grain.[3] The leaves can then be further broken down.[2][3]
Use
editDepending on the type and its particular characteristics, kale can be eaten either raw or cooked.[3] For eating raw, such as in salads, go for more tender kale varieties and massage them well with an acidic component like lemon juice.[2][7] To cook kale, you can use both wet- and dry-heat methods. Baked low and slow, it makes crispy kale chips.[2][7] Sautéeing, stir-frying, grilling, steaming, and adding to soup are also options.[2][5][7] The bitter, earthy flavor goes well with rich ingredients like meats.[5]
Recipes
editReferences
edit- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h "Kale | Good Food". www.bbcgoodfood.com. Retrieved 2024-12-15.
- ↑ a b c d e f g h i j k l m n o "What's the Difference Between Curly, Tuscan, and Russian Red Kale?". Kitchn. Retrieved 2024-12-16.
- ↑ a b c d e Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b "The Absolute Best Way to Cook Kale, According to So Many Tests". Food52. 2021-01-21. Retrieved 2024-12-15.
- ↑ a b c d e Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
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