Kale is a fibrous, antioxidant -packed powerhouse. However, this versatile green’s natural bitter flavour, can sometimes be a turn off.
Say goodbye to kale’s bitter side! Whether you’re a kale lover or on the fence, here are 5 chef tips to turn this leafy green into a flavour-packed delight.
1. REMOVE THE STALKS:
The stalks of kale tend to be some of the most bitter part of the greens. Chop them off before food prep.
2. MASSAGE THE KALE:
Before cooking or consuming raw kale in salads, give it a good massage. Rub the kale leaves between clean fingers or hands for 3 minutes. This helps to break down tough fibres, softening the leaves and reducing bitterness.
Blanching is a cooking process that involves briefly submerging food in boiling water, and then quickly transferring them to ice-cold water to halt the cooking. Blanching kale for a minute or two can help mellow the bitterness.
4. YOUNG KALE:
Younger kale tends to be less bitter and more tender than more mature leaves. Choose a baby kale varieties for a milder flavour.
The cooking process can reduce bitterness of kale. Sautéing, baking or stir-frying kale helps to break down the tough cell walls and fibres. Adding in fragrant flavours like olive oil, sea salt, lemon and garlic will round it all out for a great taste.