If you’ve ever cooked kale and aren’t quite sure what to do with it, you can prepare it by first removing the stems and thick center ribs from each leaf. Next, cut the leaves into pieces, strips or ribbons. Some people soak the leaves in warm water with salt added for about ten minutes before preparing, but this is optional. However, soaking and salting ensure that they are clean.
You can sauté the vegetables in olive oil or bacon fat, for about 5 minutes with garlic and minced red hot pepper. Stir so that the leaves are coated with the oil. When the leaves are still bright green and wilted, add a teaspoon of red wine vinegar or balsamic vinegar to the skillet and toss them so they are evenly coated. Serve hot or at room temperature, whichever you prefer.
It is possible to blanch vegetables after preparing them as described above. Chop the leaves into large pieces and cook them in boiling water (with salt), for about 10 minutes, when they should be dark and tender. Drain the sprouts in cold water and squeeze them to remove excess water. Serve them alone or as an accompaniment to another dish.
The smartest way to cook kale is to fry it with garlic, mushrooms, and small pieces of chopped red pepper or jalapenos. Add seasoned broth to skillet and cook until leaves have wilted.
It is possible to eat the leaves raw, although you may not be able to digest them. One cup of pure cabbage juice requires eight cups of vegetables for an 8-ounce serving. It’s much easier and much less time consuming to mix collard greens with apple juice and maybe beet juice. Cabbage juice can be quite bitter, so it is best mixed with other juices. For a sweet drink, blend collard greens with chopped mango and orange, or make a smoothie with collard greens juice, seasonal (or frozen) berries, ground flaxseed and almond butter. This is a particularly nutritious drink.
Cabbages are versatile and inexpensive, making them ideal for families and students living on a tight budget. They are packed with vitamins and minerals, making them a healthy choice. Why not pick up some vegetables the next time you go shopping and experiment with them?