Guest guest Posted January 8, 2006 Report Share Posted January 8, 2006 Agreed that kale can be a toughie :-) I don't know if anyone said all this yet (I may have missed some digests lately - email load getting on top of me), but this is a good way to deal with kale - probably what you all do anyway: I bend the leaves of the kale towards each other lengthwise, so that the big spine/rib is against my right hand and rip it out from the stem end up. It'll break off at the point at which it stops being terrible tough. Then, when all are done, lay each leaf down, hollow side up, on the chopping board, all facing in the same direction (pointy end to the right, spine or what remains of it going crossways in front of me). Half a dozen at a time works mostly. Then I roll them all up like a cigar from front to back - the 'cigar' has the spine running lengthwise, see? With a large knife I then cut that 'cigar' in the thinnest possible 'ribbons' - it'll take a few minutes but the thinner they are the better and more tender the finished dish. The knife has actually cut *across* what's left of the central stem/rib and just about shredded it along with the leafy part. I do all the rest of the leaves the same way, aroound six at a time. Works like a dream for me and the kale is tender in a matter of minutes in an ordinary stove-top pan. But you guys know all this . . . It's just that I didn't know it and had to work it out for myself after having leathery kale far too many times. Best love, Pat ________ DSL – Something to write home about. Just $16.99/mo. or less. dsl. Quote Link to comment Share on other sites More sharing options...
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