How to Cut Kale in 5 Easy Steps: Tips for Using Cut Kale

All you will need to chop kale is a sharp chef's knife and a cutting board. Follow the steps below whenever you cut kale or other leafy green veggies like chard or collards:

1. 1. Wash the raw kale. Whenever you prep kale, start by washing it in cold water. Whether you bought it at a grocery store, a farmers’ market, or harvested it yourself, it’s important to rinse your kale of residual dirt. Use a colander if you like or simply hold the kale in your hands under cool, running water. You can also soak it in a large bowl to let dirt fall off. Dry your kale leaves in a salad spinner if you have one, or blot them dry with paper towels.
2. 2. Fold the kale leaves over one another. Fold each side of the kale over the kale stem so that the stem is on one side and the leaves are on the other side. This not only works for the standard curly kale found in most stores; it also works for Tuscan kale (also called Lacinato kale or dinosaur kale), which has a smoother, darker green surface.
3. 3. Slice away the kale stem. Run a chef's knife (or, if you prefer, a paring knife) along the side of the stem to slice the stem away from the leaves.
4. 4. Chop up the leaves. You can chop the kale leaves to varying lengths depending upon how you want to use them. Keep them relatively large if you want to make sauteed kale (it will shrink under heat). Use somewhat smaller pieces if you want to make a kale salad.
5. 5. Use the stem, too. The stem is the sweetest part of the kale plant. Chop it into small pieces and saute it with the rest of the kale.

Consider some general tips for using freshly cut kale.

1. 1. Crispy fresh kale is ideal for salads. If you have the chance to harvest kale yourself, you'll notice how crispy it is, making it easier to cut. Consider using cut raw kale right away in a simple kale salad sprinkled with goat cheese and cranberries and dressed with a simple vinaigrette salad dressing made from extra virgin olive oil, balsamic vinegar, and lemon juice.
2. 2. It's best to cook kale right after chopping it. While some grocers sell chopped kale in a plastic bag, the leaves rot faster once they're chopped up. Ideally, buy whole kale leaves and toss kale into your meal the same day you've chopped it.
3. 3. Get creative with kale recipes. There's a lot more that you can do with kale besides saute it or toss it into a salad. Try making a kale pesto with pine nuts and parmesan cheese. You can also mix it with legumes (like lentils or white beans) for a hearty winter stew. You can always toss a bunch of kale into a blender for a green smoothie or make kale chips in the oven. Simply top roasted kale with sea salt for a crispy snack that's low in carbohydrates. Experiment in your home cooking, and you may find your new favorite way of using chopped kale.

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