Kale, the queen of greens, has taken the health food world by storm. Packed with vitamins, minerals, and antioxidants, it’s no wonder this superfood has become a staple in many a health-conscious kitchen. But, let’s face it, kale can be intimidating. Those curly, crinkly leaves can seem daunting, especially when it comes to cutting them up. Fear not, dear kale newbie! With these simple steps, you’ll be chopping like a pro in no time.
Why Cut Kale at All?
Before we dive into the nitty-gritty of cutting kale, let’s talk about why it’s so important. Unlike some other leafy greens like spinach or lettuce, kale is quite dense and fibrous. This means that it can be tough to chew and digest if not cut properly. Cutting kale helps to break down those tough fibers, making it easier to cook and, more importantly, easier to digest.
The Benefits of Cutting Kale
- Improved texture: Cutting kale helps to break down the tough fibers, making it more palatable and easier to chew.
- Increased nutrition: Cutting kale allows your body to more easily absorb the nutrients found in the leaves, including vitamins A, C, and K.
- Reduced bitterness: Cutting kale can help to reduce the bitterness associated with eating raw kale, making it a more enjoyable experience.
Choosing the Right Tools for the Job
Before you start cutting, it’s essential to have the right tools for the job. You’ll need a few basic kitchen essentials:
- A good chef’s knife: A sharp, sturdy knife is essential for cutting kale. Look for a knife with a comfortable grip and a sharp, straight edge.
- A cutting board: A clean, sturdy cutting board provides a stable surface for chopping kale. Look for a board made from durable materials like wood or plastic.
- A container for storing kale: After cutting, you’ll need a clean, dry container to store your kale. Look for an airtight container or bag to keep your kale fresh.
Cutting Board Options
When it comes to choosing a cutting board, there are a few options to consider:
- Wooden cutting boards: Wooden cutting boards are a popular choice for chopping kale. They provide a stable surface and can be easily cleaned with soap and water.
- Plastic cutting boards: Plastic cutting boards are lightweight and easy to clean. They’re also more resistant to scratches and cuts than wooden boards.
- Silicone cutting boards: Silicone cutting boards are flexible and easy to clean. They’re also resistant to scratches and cuts, making them a great option for chopping kale.
Washing and Prepping Kale
Before you start cutting, it’s essential to wash and prep your kale. This step helps to remove any dirt, debris, or pesticides that may be lurking on the leaves.
Washing Kale
To wash kale, simply:
- Rinse the kale leaves under cold running water to remove any loose dirt or debris.
- Soak the kale in a large bowl of cold water for 5-10 minutes to remove any remaining dirt or pesticides.
- Drain the kale and gently shake off excess water.
Drying Kale
After washing, it’s essential to dry the kale to prevent moisture from affecting the cutting process.
- Use a clean towel or salad spinner to gently dry the kale leaves, removing as much excess moisture as possible.
- Lay the kale leaves out on a clean towel or paper towels to air dry completely.
Cutting Kale: The Basics
Now that your kale is washed and prepped, it’s time to start cutting! Here are the basic steps for cutting kale:
Step 1: Remove the Stem
- Hold the kale leaf upside down and locate the stem.
- Use your thumbs to gently pull the leaf away from the stem, starting at the base of the leaf and working your way up.
- Continue to pull the leaf away from the stem until you reach the top of the leaf.
- Discard the stem or save it for another use, such as adding it to a broth or stock.
Step 2: Cut Out the Ribs
- Hold the kale leaf flat on your cutting board, with the stem end facing you.
- Locate the thick, white ribs that run along the center of the leaf.
- Use your knife to cut along both sides of the ribs, removing them completely.
- Discard the ribs or save them for another use, such as adding them to a broth or stock.
Step 3: Cut the Kale into Desired Pieces
- Hold the kale leaf flat on your cutting board, with the cut side facing up.
- Use your knife to cut the kale into desired pieces, such as:
- Chopped kale: Cut the kale into small, uniform pieces, great for salads or sautéing.
- Julienne kale: Cut the kale into long, thin strips, great for adding to soups or stews.
- Torn kale: Tear the kale into larger pieces, great for adding to salads or using in recipes.
Tips and Tricks for Cutting Kale
Here are a few additional tips and tricks to help you cut kale like a pro:
- Use a sharp knife: A dull knife can tear the kale leaves, making them unappetizing and difficult to eat.
- Cut in a controlled motion: Apply gentle pressure to the knife, using a rocking motion to cut through the kale leaves.
- Cut in small batches: Cutting kale in small batches helps to prevent the leaves from becoming soggy or bruised.
- Use the right cutting board: A clean, dry cutting board helps to prevent the kale from becoming soggy or bruised.
Storing Cut Kale
After cutting, it’s essential to store your kale properly to keep it fresh and prevent spoilage.
- Use an airtight container: Store cut kale in an airtight container or bag to prevent moisture from entering and spoiling the kale.
- Keep it cool: Store cut kale in the refrigerator at a consistent temperature below 40°F (4°C) to prevent spoilage.
- Use within a few days: Cut kale is best used within a few days of cutting, when it’s at its freshest and most nutritious.
And there you have it! With these simple steps, you’ll be cutting kale like a pro in no time. Remember to wash and prep your kale, choose the right tools, and cut with confidence. Happy chopping!
What is the best type of kale to use for cutting fresh kale?
When it comes to cutting fresh kale, the best type to use is Lacinato or Dinosaur kale. This type of kale has flat, tender leaves that are easier to cut and less bitter than other varieties like Curly kale. Lacinato kale also has a milder flavor, making it a great choice for salads, smoothies, and sautés.
Additionally, Lacinato kale is also easier to store and has a longer shelf life than other types of kale. Its flat leaves also make it easier to dry and crisp up after washing, which is important for optimal flavor and texture. So, if you’re new to cutting fresh kale, start with Lacinato kale and you’ll be off to a great start.
What tools do I need to cut fresh kale?
To cut fresh kale, you’ll need a few basic kitchen tools. First, you’ll need a good pair of kitchen shears or scissors. Look for sharp, clean blades that can easily cut through the kale leaves without crushing them. You’ll also need a large cutting board, preferably made of wood or plastic, to provide a stable surface for cutting.
Optional tools include a kale stripper, which removes the stems from the leaves, and a salad spinner to dry the kale after washing. A chef’s knife can also come in handy for chopping the kale into smaller pieces or removing any tough stems. But don’t worry if you don’t have all these tools – kitchen shears and a cutting board are the bare minimum you need to get started.
How do I wash and dry kale before cutting?
Before cutting fresh kale, it’s essential to wash and dry it properly to remove dirt, debris, and excess moisture. Start by filling a large bowl or sink with cold water and submerge the kale leaves. Let them soak for 5-10 minutes to loosen any dirt or debris. Then, remove the kale from the water and gently shake off excess moisture.
Next, spin the kale dry using a salad spinner or wrap it in a clean kitchen towel to remove as much moisture as possible. This step is crucial to prevent the kale from becoming soggy or moldy. Finally, lay the kale leaves out on a clean towel to air-dry completely before cutting. This will help prevent any excess moisture from affecting the texture and flavor of your kale.
How do I remove the stems from kale leaves?
Removing the stems from kale leaves is a crucial step in cutting fresh kale. You can use a kale stripper to remove the stems, or simply fold the kale leaf in half lengthwise and pull the stem away from the leaf. Hold the leaf upside down and gently pull the stem down towards the bottom of the leaf, and it should come off easily.
Alternatively, you can use a chef’s knife to cut the stem out of the kale leaf. Simply place the leaf on a cutting board and cut along both sides of the stem, being careful not to cut too close to the leaf. Then, discard the stem and use the leaf as desired. Removing the stem helps to reduce bitterness and makes the kale easier to chew and digest.
How do I chop kale into smaller pieces?
Chopping kale into smaller pieces is easy once you’ve removed the stems. Start by stacking a few kale leaves on top of each other and rolling them up tightly into a cylinder shape. Hold the cylinder firmly and slice it into thin strips, about 1-2 inches wide, using a chef’s knife.
Next, take the kale strips and chop them into smaller pieces, about 1-inch square, using a vertical chopping motion. You can also use kitchen shears to cut the kale into smaller pieces if you prefer. Chop the kale to your desired size and use it in salads, smoothies, or sautés.
Can I store cut kale in the fridge?
Yes, you can store cut kale in the fridge to keep it fresh for up to 3-5 days. After cutting the kale, place it in an airtight container or plastic bag, making sure to remove as much air as possible before sealing. Store the container or bag in the refrigerator at a consistent temperature below 40°F (4°C).
It’s also a good idea to dry the kale completely before storing it to prevent moisture from accumulating and causing the kale to become soggy or moldy. You can also freeze cut kale for up to 6 months – simply place the kale in an airtight container or freezer bag and store it in the freezer.
Are there any safety precautions I should take when cutting kale?
Yes, there are a few safety precautions to take when cutting kale. First, make sure your hands and kitchen tools are clean and sanitized before handling the kale. Wash your hands with soap and warm water, and sanitize your tools with hot water and a splash of vinegar.
Also, be careful when handling kale leaves, as they can be quite sharp and may cause cuts or scratches. Use a cutting board and kitchen shears or a chef’s knife to chop the kale, and avoid using your fingers to tear or rip the leaves. Finally, store cut kale in a clean, airtight container to prevent cross-contamination and spoilage.