Common Curly Kale
Scottish Kale – Blue Curled Scotch
Red Curly Kale – Redbor – Burgundy
Curly Kale ~ How to cut + cook + eat.
Curly kale is the most commonly available kale; the leaves are a little tougher than Lacinato, with a stronger flavour.
CUT + PREP
Wash leaves. Strip the leaves from the stem – chop leaves & slice tender stems or according to the recipe.
Curly Kale stems, depending on the size and age, can get woody. Cut them and take a little taste – thinly sliced and blend in pestos, sauces or saute if tender.
Use tough stem ends for stock or add flavour to braises, stews & soups – discard before serving.
Confetti Chop – I like to confetti chop Curly Kale so it “disappears” into the dish adding “nutritional bang.”
Younger tender leaves can be eaten raw, massaged with olive oil & lemon juice, stirred through warm salads, cooked lightly or stirred into braises and soups.
Saute lightly in a frypan with a drop of olive oil.
Stir into a huge variety of dishes & cuisines to add in some green “nutritional bang for your bite.”
Blend tender leaves into pesto, dips and spreads
Salads – baby leaves are the best choice for salads.
Pesto, Dips, spreads, soups, purees, fritters, frittatas, smashes, burgers, patties, dals, chillis, curries, braises.
Salads, warmed grain salads & bowls, vegetable bakes, lasagna, pies.
Wash and let leaves dry as much as possible – spin if you have a good salad spinner. Spread out on a dishtowel in a single layer, then roll up dish towel – store in your crisp fridge draw or put a towel in a bag or container in the fridge.