curly kale Chou · nature's greens
Curly Kale Greens
What it is
This is a bunch of fresh curly kale, a leafy green vegetable known for its sturdy, ruffled leaves and slightly bitter, earthy flavor. It is a popular ingredient in many cuisines, prized for its versatility and robust texture. The leaves are tightly curled, giving it a distinct appearance compared to other types of kale.
How people cook with it
Kale is a fantastic addition to a wide range of dishes, from simple sautés to hearty soups. Its firm structure holds up well to cooking.
- Sautéed as a side dish
- Added to soups and stews
- Massaged into salads
- Blended into smoothies
To prepare kale, start by washing the leaves thoroughly under cool water. You can then remove the tough central stems by tearing or cutting the leaves away. For salads, massaging the leaves with a little oil and acid can help tenderize them. Kale can be quickly sautéed with garlic and olive oil until wilted, or simmered in broths and stews for a longer period, allowing its flavors to meld with other ingredients. It also works well when baked into chips.
How it differs from similar foods
Curly kale's tightly ruffled leaves provide a more substantial texture than smoother varieties. Its flavor is generally robust and slightly peppery, making it stand out in dishes. The texture remains firm even after cooking, unlike some more delicate greens.
Who it is for
Home cooks looking to incorporate nutrient-dense greens into their meals will find this kale a valuable ingredient.
How to keep the rest
To keep the rest of your kale fresh, wrap the bunch loosely in a damp paper towel and place it in a plastic bag in the refrigerator. This helps maintain its moisture and prevents wilting. It should be used within a few days for the best quality.