Plain and Simple Kale
To remove the stem and center vein, pull them off with your hands or cut them with a knife. The center vein isn't as tough as the stem; if the vein's chewiness bothers you, get rid of it. Fold the leaf in half and pull it away from the vein. Don't worry if you tear up the leaf.
- Total Time:
- Yield: Serves 4
Source: Everyday Food, January/February 2003
- 1 pound kale
Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.
In 3 to 4 quarts of boiling salted water, cook the kale until tender, about 20 minutes. Drain well.