Warm Kale and Caramelized Mushroom Salad Recipe (2024)

FAQs

Should you cook kale before putting in a salad? ›

If you're using raw kale in a salad, and want to alleviate both its bitterness and toughness (without cooking it), you can massage the leaves to break down the fibers. In a large bowl, toss your kale leaves with small amount of olive oil and lemon juice, then massage with your hands for three to five minutes.

Marinating the kale in an acid (like citrus juice or vinegar) can do so, and this is a good time to balance the flavour in a way that's palatable to you. A white balsamic vinegar and some basil can be a good first step to adding kale to an Italian-inspired salad or pasta.

In a large saucepan bring about 2 cups of water and a large pinch of salt (⅛ to ¼ tsp.) to boiling. Add 12 ounces torn kale. Return to boiling. Reduce the heat and simmer 20 to 25 minutes or until tender.

With this in mind, nutrition experts say that most people should focus on adding more vegetables, like kale, to their diet instead of worrying if raw or cooked kale is better. “Though most cooking methods result in loss of antioxidants, vitamins, and minerals, kale is still worth eating in whichever form you prefer.

While raw kale may boast the highest nutrient content, the study found that steaming retained the most antioxidants and minerals, compared with other cooking methods ( 7 ).

Once boiled, kale becomes a buttery soft green with a light and mild flavor. If you've avoided kale because of its texture in the past, give boiled kale a try.

Steam It. Steamed Kale. Steaming kale is a wonderfully gentle ​way to handle this tough green. 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).

Mix with sweets: combining kale with naturally sweet-tasting foods such as fruits, or sweet-tasting spices can help mask some of its bitterness. Add a touch of salt or spices: spicy and salty flavors can also tame some of kale's strong bitterness. Try cooking kale in vegetable broth with a touch of chili flakes.

Additionally, overcooking kale can cause it to become mushy and lose its texture, making it less enjoyable to eat. Another reason why kale can taste bad when cooked is that it contains sulfur compounds that are released when it is cooked.

Instead, after you've washed the leaves, leave them damp. The water that clings to the leaves will create steam when you toss them in the hot skillet. As the kale cooks, you'll cover the skillet for a few minutes; that steam will help wilt and break down the kale perfectly.

How do you soften kale for salad? ›

Some hold that you dress the salad fully, then massage. That's fine. I prefer just to splash a little oil, a couple drops of vinegar or lemon juice, and a pinch of salt on the greens and massage them like that—just rub the strips between your fingers. You'll feel the kale start to break down almost immediately.

Any type of kale will work here. I especially like to use curly kale, but feel free to swap in Tuscan kale (aka lacinato kale) if you prefer. Extra-virgin olive oil and fresh lemon juice – You'll massage them into the raw kale to help the leaves soften.

Kale doesn't need to be cooked to be enjoyed. If you slice it into fine ribbons or tear it into small bits, it makes a great salad.

Kale can also be eaten raw, and the leaves 'massaged' between your fingers with oil or lemon juice to break down some of the fibres, and make it a bit more palatable.

Blanching kale before eating will help minimize caveman jaw. Blanched kale stems and leaves make a perfect side dish after tossing with some olive oil and vinegar or lemon. It's a great change-up to the raw kale salad.

Plus, it adds an extra boost of flavor. Sautéing – this is one of our favorite ways to enjoy kale as the cooking makes it easier to chew and provides a more subtle flavor that makes sautéed kale very versatile.