Kale grows into deep beautiful colors -- purplish red, glowing green and the warm blue lacinato -- that get more brilliant with cooking. It isn't as bitter as other winter greens. When cooked, the leaves hold their shape but go tender, making them perfect for long-simmering soups and stews.
Step 1: Wash and Dry the Kale
First I clean it by plunging the whole bunch into a big bowl of cold water. I then spread the leaves out on a large kitchen towel and roll them up into a cylinder. This dries the leaves and gives them a hospitable place to chill until I'm ready to use them.
Step 2: Cut Away the Stems
Step 3: The Cigar Roll
Step 4: Chop the Rolls
Step 5: Cook With Kale
My favorite way to cook kale pares it down to its essence: braised with a little water over medium high heat until tender, about 10 minutes, sprinkled with salt & pepper and red pepper flakes, drizzled with the best olive oil and vinegar in the vicinity, and eaten immediately.