How to best prepare it: Rinse the leaves well by immersing in a sink of water, swishing them around and patting dry. Choose smaller leaves of any kale variety to eat raw in salads. with raw leaves ...

Don’t hesitate to include a few leaves. I can usually harvest kale raab like this for a month or more each spring. But ultimately, the size of the new buds diminishes each time the flowers regrow.

Cutting open those sturdy leaves of kale opens up the cells to absorb dressing, and become tender. But massaging helps break them down even more. The result is a softer, sweeter, less bitter leaf.

Add tomatoes, chopped kale, parsley, sugar, salt and ¼ cup water. Stir and bring to a simmer. Cover and let cook for about 12 ...

Where to Plant Kale. Plant kale in fertile, well-drained garden soil in a location that gets at least six to eight hours of sun per day. It tolerates some shade and is extremely hardy. If you have ...

Kale salads stay crisp longer than lettuce or spinach salads, making them a great choice for picnics or potlucks. Toss in a handful of kale leaves when making homemade pesto, hummus, or smoothies.

With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide). Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using).

Cut the kale leaves into very thin ribbons. In a small bowl, whisk together 1 teaspoon grated lemon zest, 11/2 tablespoons lemon juice, 21/2 tablespoons oil, 1/2 teaspoon honey and 1/2 teaspoon ...

4-6 servings Remove stems from 1 head of kale. Thinly slice leaves and place in a large bowl with 1 julienned apple, 1 shredded carrot, raisins (optional), and toasted slivered almonds. Drizzle ...

Gather a bunch of the long kale leaves together on the cutting board and slice into thin (1/8-inch) crosswise slices. You should have 4 to 6 cups lightly packed. 2.