How to cook kale perfectly

 

Perfectly cooked kale starts with a beautiful bunch of curly green kale.

Clean up the kale by running each piece under cold water to remove any dirt or sand. (I don’t wash my vegetables often, so trust me when I say, you don’t want to skip this step… cooked dirt isn’t fun to chew on. )

Tear or chop the kale into large pieces.

Next, heat a large pan over high heat, the highest heat setting on your stove top, and add 2-3 Tablespoons of a high heat oil such as avocado oil, coconut oil or ghee. (My favorite is ghee.)

Add the kale and spread around to one uniform level. ***DO NOT TOUCH THE KALE.*** The biggest mistake most people make is constantly stirring the kale.

Resist the temptation, otherwise, you will not have the crispy effect. Leave it on one side for 4-5 minutes. It will sizzle and pop.

Then, flip the kale to the other side, only once, and cook another 4-5 minutes.

See the crispy brown ends? That’s what you want. In my opinion, it’s what makes for perfectly cooked kale. Then remove the kale from the pan and plate it. Add a sprinkle of unrefined sea salt (Celtic, Himalayan, etc.) and enjoy.

This method of cooking is fast and easy. It can be used for other vegetables and is especially useful for busy weekday nights when time is of the essence.

Servings

Ingredients

1 bunch curly green kale

3-4 Tbsp high heat oil avocado oil, coconut oil or ghee

Instructions

1. You’ll want to clean it up under running cold water to remove any dirt or sand. (I don’t wash my vegetables often, so trust me when I say, you don’t want to skip this step!)

2. Next, tear or chop into large pieces.

 3. Heat a large pan over high heat, the highest heat setting on your stove top and add 2-3 Tablespoons of a high heat oil such as avocado oil, coconut oil or ghee. (My favorite is ghee.)

4. Add the kale and spread around to one uniform level. ***DO NOT TOUCH THE KALE.*** The biggest mistake most people make is constantly stirring the kale. Resist the temptation otherwise, you will not have the crispy effect. Leave it on one side for 4-5 minutes. It will sizzle and pop.

5. Then, flip the kale to the other side, only once, and cook another 4-5 minutes.

6. You’ll see the crispy brown ends. That’s what you want. In my opinion, it’s want makes this perfectly cooked kale! Then remove the kale from the pan and plate it. Add a sprinkle of unrefined sea salt (Celtic, Himalayan, etc.) and eat

 

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