What is Kale
Kale is the leafy cultivar of Brassica oleracea (the same species family as cabbage, broccoli, Brussels sprouts). In other words, itโs the same plant species wearing different outfits. It’s part of the “cole crop” crew where we bread the same species into wildly different vegetables. Leaves into kale and collards, flowers into broccoli and cauliflower, and buds into Brussels.
Unlike cabbage, kale is a non-heading leafy green, which kinda makes kale sound like it doesn’t do that “one thing” you get on your birthday. It has a thick center stem (rib) that is edible but much tougher than the leaves, which is why people destem it.
Different Types of Kale
Before I get into the deets on the most common types of kale, here is your cheat code:
- Most salad friendly: Dinosaur or Red Russian
- Best for chips and cooking: Curly Green
- Best for the ‘Gram: Purple Curly
There are about 150 different kale varieties worldwide. Curly kale is ruffled, sturdy, and holds up well for most any recipe. Dinosaur kale, AKA Tuscan kale, is flat, bumpy (like dinosaur skin), and best for raw uses. Russian kale is also flat and tender.
What Kale Tastes Like
Kale has an earthy and slightly bitter and peppery flavor. Freshness and when you purchase it are key. Frost can make kale taste sweeter as the cold weather causes the plant to concentrate its sugars. Basically, natural antifreeze. High sugar content is one of the reasons ice cream is creamy, it reduces freezing.
When Did We Start Eating Kale
People have been eating kale for thousands of years. Ancient Greek and Latin writings talk about kale because they didn’t have Stranger Things. The U.S. didn’t start eating it until the late 90s. We’re a little slow. And no, Pizza Hut using it in its salad bar as decor 100% does not count.
The superfood movement of the early aughts gave kale its comeback moment. Kale chips, TIME named it a top food trend in 2012, and National Kale Day launched in 2013.
What Does It Mean to De-Stem Kale
To de-stem kale means taking out the thick, fibrous center stem from each leaf (that long rib running up the middle). The stem takes longer to cook than the leaves, and can stay chewy, especially in quick sautรฉs or salads.
Worst Method to De-Stem Kale
It seems simple enough. The stem is sturdy. The leaves a flimsy. You can just tear the leaves off the stem by hand.
It works…until it doesn’t.
First, it can be difficult to get a good even tear each time. The leaves are flimsy. And if the kale is curly, well best of luck. They also can have tiny holes in them. Those holes often lead to inconsistent tears. And honestly, chopping is a lot easier when you have mostly uniform leaves and not a bunch of differently shaped ones.
Future you will thank you for not using this method.
Best Method to De-Stem Kale
You have a few methods at your disposal (just not the tearing one, don’t do it!). There are leaf strippers and The Kitchn even suggests using the looped end of tongs. It’s an OK hack.
But the most consistent result (big, uniform leaves) involves using a knife. This is the most consistent and repeatable method.
- Rinse and fully dry the kale
- Fold the leaves like a book
- Lay the folded kale on a cutting board
- Hold the bottom of the stem in place
- Slice along the stalk to the top of the kale
- Keep the knife close to the rib to reduce waste
- Enjoy your intact kale like a civilized person
Some hacks have you stack multiple unfolded kale leaves at once. This is an alternative that is rather quick. However, kale is not flat. The stems are round. This can be a time saver but depending on your knife skills, a little tricky to keep the stack in place.
Choose your own adventure!
Can You Eat Kale Stems
Yes! Absolutely. They are just tougher and more fibrous than the leaves. A great way to use them up and fight food waste is to chop them, freeze them, and then blend them into your next smoothie. Sneaky fiber boost realness! ๐
You might not have to destem it in the first place. If the ribs are thin or if you are cooking it low and slow, chopped stems will soften just fine.
How to Chop Kale
If you want ribbons, which are great for a salad, stack the de-stemmed leaves, roll them into a loose “cigar,” and slice into strips. If you are cooking it, a rough chop will work.
How to Store Kale
Do not wash your kale before storing it. Honestly, never wash produce before storing it. Now, you want to store kale in the refrigerator (duh!) but in the coldest part of the fridge. Kale tends to get more and more bitter the longer it is left at room temperature, so keep it cool, sucka’!
Tightly wrap it in a paper towel and then in an air-tight container. Don’t destem it or chop it until you are ready to eat it. Keep it away from ethylene producing produce. It can keep for up to 14 days when properly stored.
