How to Chop Kale (5 Steps)
Kale belongs to the cabbage family and it contain a high amount of vitamin C and calcium. It can be steamed, sautéed or stir-fried. Kale has many curly leaves that look like they arranged in a bouquet. When you purchase kale, look for the color to be dark green. The texture of the kale needs to feel crisp. Avoid buying kale that has yellow or brown leaves that are wilted and stems that are woody. Once you purchase the kale, you can store it in the refrigerator for three days in a plastic bag.
Things You'll Need
- Bowl
- Colander
- Cutting board
- Chef's knife
- Plastic sealed bag
Instructions
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Rinse the kale in a bowl of warm water. Drain it in a colander.
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Remove any discolored leaves from the kale. Place the kale on a cutting board.
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Remove tough stems by cutting a "V" on both sides of the stem to remove it from the leaf. Discard the stems after you remove them.
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Roll the leaves up into a tube-like shape and slice them crosswise into 1/2-inch slices with a sharp chef's knife.
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Separate the chopped kale into strips. Add it to your favorite recipes or store it in the refrigerator in a plastic sealed bag.
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