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Kale: Prep

Appears in
Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About
Preparation depends on the type and age of the kale. Generally red Russian needs very little attention; both leaves and stalks should be tender enough to cook together.

For other varieties, as a rule of thumb, if a stem or rib snaps cleanly, include it in your cooking with the leaves. With older, more fibrous specimens, strip the leaves off and discard the stalks or slice finely and cook them for longer. This is almost always required with curly kale and cavolo nero, though you may find a cluster of young tender leaves at the core that doesn’t need to be de-ribbed.

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