Kale and collard stems are tough, chewy, and fibrous. Add the kale to the pot, pushing the leaves down to pack them in.
Green Shakshuka with Kale & Collard Greens Recipe
This recipe yields the best tasting greens i have ever eaten!
How do you cook kale greens. Keeping a bag or two in the freezer ensures you always have it available when a recipe calls for kale. Cut the kale as you want to serve it, set it in a colander or steamer over a pot of boiling shallow water, cover and cook until the kale is tender (about 5 to 10 minutes). Frozen kale only works well in cooked dishes.
Use alternative nuts and dried fruit to customize to your own taste buds. After 5 minutes, remove the cover and stir the kale until all the liquid has evaporated. I told you kale’s a rule breaker.
Meanwhile, starting with 5 bunches kale, stack a few leaves at a time and cut crosswise into ribbons. You can change out the greens with whatever you want. Allow the kale to cool until you can handle it, then squeeze out as much water as you can.
I usually make it with kale and beet greens but other greens. Cover the pan and cook the kale for 5 minutes. Chia seeds give you added protein and energy.
You do not need to stir the kale during this time. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I have yet to have a batch of bitter greens when cooked this way.
While we enjoy the occasional raw collard or kale salad, you should never eat the stems raw.to be honest, you wouldn't get. And while greens like spinach and chard readily suffer from overcooking, stewed kale has a sweet flavor. Cook the kale straight from the freezer before serving it or adding it to your favorite recipes.
Because the leaves of this brassica family vegetable are so sturdy, kale stands up to longer cooking than do chard and beet greens. Hemp seeds will give you a boost of omegas! Cook about 10 minutes or until the onions are softened.
If you start out normalizing the starting levels at 100 percent, blanching and steaming actually boost the antioxidant content, whereas microwaving or even boiling doesn’t seem to do much—so you can boil kale without losing out on its antioxidant punch.
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