See Also: Steamed Kale(recipes)
kale(medicine)
kale(dictionary)
kale(encyclopedia)
kale(dictionary)
sea kale(medicine)
Kale & Cheese Pie(recipes)
lang-kale(dictionary)
Smoky Kale Chiffonade(recipes)
Chicken with Kale Stuffing(recipes)

Steamed Kale (recipes)




Yield: Makes about 5 cups



Ingredients:



3pounds fresh kale

3tablespoons butter or margarine, divided

6tablespoons water, divided









Preparation:





1.Rinse kale well in large bowl of cold water. Place in colander; drain.2.Discard any discolored leaves. To trim away tough stems, make "V-shaped" cut at stem end; discard tough stems. Stack leaves and cut into 3- to 4-inch pieces.3.Melt 1 tablespoon butter with 2 tablespoons water in Dutch oven over medium-high heat. Add about 1/3 of kale; cook and stir 1 minute. Cover Dutch oven and steam kale 3 to 5 minutes or until kale is wilted and tender but not soft, stirring occasionally.4.Transfer to a large bowl; cover to keep warm. Steam remaining kale in two batches using 1 tablespoon butter and 2 tablespoons water for each batch.









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