Kale deserves to be appreciated as much as spinach. Its crisp, curled, crinkly, or deeply cut leaves (in dark green, blue-green, or purple-red) have a rich but delicate cabbage taste and hold their texture in cooking. Select crisp, moist bunches with no torn or yellowing leaves. Store in perforated plastic vegetable bags in the refrigerator crisper.
Kale has the same affinities as cabbage. Allow about 8 ounces per serving.
To Prepare: Rinse in lukewarm water, then strip the greens from the stems and discard the stems. Stack the greens, roll up, and slice into ribbons. Thin, tender ribbons can go in salads.
To Boil: Follow the method for mustard greens and cook prepared leaves until tender but not mushy, 6 to 8 minutes for thin leaves, 18 to 25 minutes for densely curled leaves. Baby leaves will cook very quickly. Begin testing for doneness earlyΓÇödo not overcook. Drain.
To Braise: Follow the method for mustard greens and cook prepared leaves until tender but not mushy. The timing will depend upon the thickness of the leaves, from 7 to 8 minutes for thin leaves to 20 to 25 minutes for densely curled leaves. Baby greens will cook very quickly. Drain.
