How To Cut Kale

How To Cut Kale

Kale has gained immense popularity in recent years due to its incredible health benefits and versatility in cooking. Whether you’re adding it to a salad, sautéing it as a side dish, or blending it into a nutritious smoothie, cutting kale properly is key to enhancing its taste and texture. In this guide, we’ll walk you through the steps of cutting kale like a pro.

1. Gather Your Tools

Before you start cutting kale, make sure you have the right tools on hand. You will need:

• A sharp knife: A sharp chef’s knife or a santoku knife will work best for cutting kale.
• A cutting board: Choose a sturdy cutting board that provides enough space to comfortably work with the kale.
• A colander: You’ll need a colander to rinse the kale after cutting it.
• Paper towels or a clean kitchen towel: These will come in handy for drying the kale after rinsing.

2. Rinse the Kale

Before you start cutting, it’s essential to rinse the kale leaves under cold running water. This helps remove any dirt or impurities. You can also fill a large bowl with water and let the kale soak for a few minutes to ensure thorough cleaning. Give the kale leaves a gentle rub to remove any stubborn debris.

3. Remove the Stems

Kale stems can be tough and fibrous, so it’s recommended to remove them before cutting. To do this, hold the kale leaf by the stem end and slide your other hand along the stem, stripping off the leaf. You can also use a knife to cut along the sides of the stem, separating the leafy part from the stem.

4. Stack and Roll

Now that you have a pile of stem-free kale leaves, take a few of them and stack them together. Roll the stack into a tight bundle, like a cigar.

5. Chiffonade or Chop

There are two common ways to cut kale into smaller pieces:

• Chiffonade: Hold the tightly rolled bundle of kale leaves and use your knife to make thin, crosswise cuts. This technique creates long, ribbon-like strips of kale, perfect for adding to salads or sautés.
• Chop: If you prefer smaller pieces of kale, simply chop through the rolled bundle. Make sure to keep your fingertips tucked in and use a rocking motion with your knife for safe and efficient chopping.

6. Dry the Kale

After cutting, give the kale pieces a final rinse under cold water to remove any lingering debris. Then, use paper towels or a clean kitchen towel to gently pat dry the kale. Excess water can dilute the flavors and make the kale less crispy.

7. Store or Cook

Now that your kale is properly cut, you can choose to store it in an airtight container, refrigerate, and use it in your favorite recipes throughout the week. Alternatively, you can start incorporating it immediately into delicious dishes like salads, stir-fries, or kale chips!

Now that you know how to cut kale like a pro, you can confidently add this nutrient-packed green to your meals. Experiment with different ways of cutting and preparing kale to find your favorite techniques. Enjoy the vibrant flavors and health benefits that kale brings to your plate!