Kale, again

[Guest guest]

OK I bought some kale from the market today, and I wondered, when you prepare it do you cut the stems off that run down the middle? Or do you use it all?

Thanks in advance!Ann

 

 

 

 

[Guest guest]

We use it all. We just cut off the part where they all come together. I guess

that might be called the core.

 

Bill-in Utah

 

, " Ann Hall " <arborhall wrote:

>

> OK I bought some kale from the market today, and I wondered, when you prepare

it do you cut the stems off that run down the middle? Or do you use it all?

> Thanks in advance!

> Ann

>

[Guest guest]

Yes! I run my fingers down the rib starting at the thickest part

and strip the leaf away. You could also use a knife to cut out the

thickest part of the rib.

 

I've probably tried eating it at least once, and IIRC it was

rather tough in the largest leaves.

 

On the other hand, if you slice the leaves thinly enough

(chiffonade), you won't have to remove the rib from the center of the

leaves, just slice it off where the leafy part stops.

 

 

At 6:09 PM -0700 3/19/09, Ann Hall wrote:

OK I bought some kale from the market today, and I wondered, when

you prepare it do you cut the stems off that run down the middle? Or

do you use it all?

[Guest guest]

I snap one of the stems to see if it is very tough - if it is I cut them out but

if not I cook the lot.

 

Jo

 

, " Ann Hall " <arborhall wrote:

>

> OK I bought some kale from the market today, and I wondered, when you prepare

it do you cut the stems off that run down the middle? Or do you use it all?

> Thanks in advance!

> Ann

>