This leafy winter green adds flavor to cold-weather meals -- and it's good for you, too.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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.