Garlic Bacon Kale Recipe (How to Cook Kale) (2024)

FAQs

How do you cook and eat kale? ›

Sauté It. Cooking kale in a frying pan over medium-high to high heat with a bit of butter or oil is a quick and tasty way to serve it. Season it with salt and pepper or add garlic or sweet or chile peppers for extra flavor.

Kale is great as a side dish or in a smoothie, and you can't go wrong with steaming it. Steamed kale retains important nutrients, such as calcium, that are important for you to have. Luckily, steaming kale can be as easy as chopping it and putting it in a steamer or microwave.

As a result, for those who prefer cooked kale, steaming it for a short duration may be the best way to preserve its nutrient levels. Kale is a nutrient-dense food that's high in several vitamins, minerals, and antioxidants.

Kale has a slight bitter taste and is often eaten cooked because of its fibrous leaves. However, it makes a great raw salad with the right preparation. It is often used in stews, braises, stir-fries and roasted dishes where you want to add some green because it holds up well during the cooking process.

“Minced garlic, olive oil, and salt are also simple ingredients that can transform the flavor of a bitter kale dish. ' “Cutting the stem of kale and marinating it with olive oil and salt can help reduce bitterness.”

In a large saucepan bring about 2 cups of water and a large pinch of salt (⅛ to ¼ tsp.) to boiling. Add 12 ounces torn kale. Return to boiling. Reduce the heat and simmer 20 to 25 minutes or until tender.

Additionally, overcooking kale can cause it to become mushy and lose its texture, making it less enjoyable to eat. Another reason why kale can taste bad when cooked is that it contains sulfur compounds that are released when it is cooked.

Heart disease

This can reduce the risk of high blood pressure and cardiovascular disease. One cup (130 grams) of cooked kale provides 485 milligrams (mg) of potassium. A 2019 report notes a potential link between consuming fiber and lower blood lipid (fat) levels and blood pressure.

So, the benefits of eating either raw or cooked kale and spinach include improving your immune system, promoting healthy vision, and supporting healthy bones and muscles. They are also low in calories and high in fiber, making them a great addition to any balanced diet.

Kale is a great green veggie that mixes with many things: Cranberry, sunflower, pumpkin seeds, Bluberries, strawberries, raspberries, almonds, cashews, Spring mix lettuce. Steak, salmon, Chicken.

Do you eat kale stems? ›

Cutting the stems crossways shortens the fibres, much as with a tough steak, making them perfectly edible and preventing waste. Cut this way, the stems can be cooked in the same way as the rest of the leaf: sauteed, boiled or steamed.

Manganiello says you can eat kale every day, just don't overdo it. She recommends one to two servings maximum of kale per day, leaving room for other healthy foods that provide an assortment of nutrients.

To boil kale, add either whole leaves or chopped leaves to a saucepan and pour over cold water until the leaves are just covered. Bring to the boil and season, then simmer for 4-5 minutes, or until the kale is nicely wilted. Drain thoroughly, and leave to air dry for a few minutes.

Why You Should Soak Kale. Not only does soaking kale tenderize it, it also pulls double duty by cleaning it and improving the flavor at the same time. It produces the same results as massaging, with a fraction of the work.

Both are packed with nutrients like fiber, vitamins, and minerals. Still, there are subtle nutritional differences between them. Kale provides more calcium and vitamin C per serving than spinach, whereas you will find more folate, vitamin A, and vitamin K in spinach than kale.