Here's how to properly clean the kale

Clean and prepare the kale

Since kale is very curly, small insects like to hide in the leaves. Remnants of earth and other dirt must also be carefully washed off before consumption.

1. First rinse the entire stalk once under running water.
2. Then break off the leaves. Wilted or discolored parts are disposed of immediately.
3. Pluck the frizzy leaves along the midrib.
4. Let the sink full of water and add the kale.
5. Wash all leaves thoroughly.
6. Lift out the cabbage and place in a large colander.
7. Let in fresh water.
8. Wash again very carefully.

Why does kale turn bitter?

This may be due to the variety. However, one of the following reasons is usually responsible for the unpleasant taste:

• The cabbage was stored too long or incorrectly. If the leaves are no longer crisp, dark green, their aroma changes.
• You were not careful enough when cleaning and some parts of the stalk or stalk accidentally ended up in the dish.
• Blanch the cabbage before preparing it and do not use the water to cook the vegetables, but dump it away. Bitter substances collect in the blanching water.
• A pinch of sugar counteracts the bitter taste. A good dash of cream or a pinch of butter can also help.
• You caught a variety that shouldn't be harvested until after the first frost. The cold slows down the metabolic processes in the cabbage and the vegetables taste milder. Freeze the blanched kale before cooking overnight, this has the same effect.

Storage after purchase

You can recognize fresh kale by the hard leaves that squeak when you rub them together. Do not wash the cabbage before placing it in the vegetable drawer, as this would negatively affect the shelf life. To keep it nice and crisp, you can wrap it in a clean, slightly dampened tea towel. In this way, the winter cabbage will keep for about a week.