Kale isn’t my first choice of green. (I’m just going to be honest.) But it’s one of those foods I’m learning to love. My roommates have also been on a huge green smoothie kick, so there’s been plenty of kale prep in my kitchen recently.
Kale prep: It’s not the most efficient. Do you carefully slice around the stem? Make a V shape? Can you just chop it whole?
Here at ATK, we work with a lot of kale, and there are two main methods we use to prep kale: one standard, one not so obvious. I came across the not-so-obvious version on a recent episode of America’s Test Kitchen, when my colleague Keith Dresser was stripping kale for our Swiss Chard and Kale Gratin recipe (start a free trial to try it). He illustrated a faster and easier way to strip kale.