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Discussion Starter #1
I know I'm supposed to blanch kale before I sautee it. Can it go straight from the boiling water to the sautee pan? Or do I need to run it under cold water first? And is it okay that it will be wet when I put it in the sautee pan? I don't have a salad spinner. Lastly, how will I know when it's done? When I sautee spinach I know it's done when it's wilted, but if I blanch the kale first I'm not sure how I'll be able to tell.<br><br>
I'm new to kale, in case anyone couldn't tell <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">:<br><br>
TIA for any replies!
 

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I don't blanch kale before I saute it, I just toss it right in the pan (with the bacon fat from the slice of bacon I have just cooked. Mmmmm... kale and bacon....) I usually take it out when it is just slightly wilted, so it still has a little bit of crunch.
 

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I don't blanch kale unless I intend to freeze it. I just toss it in.<br><br>
If it's a little wet, it shouldn't matter-- the water will evaporate fairly quickly. If it's soaked, you can just roll it in a clean towel for a second. (We run into this because my kale comes straight in the from the garden, and I wash it, so it's usually wet when I go to cook it.)<br><br>
You'll know it's done when it's a texture you think you'll like-- some people like crisp, others go for more well-cooked. Kale is hardy-- it's hard to ruin it. Just don't cook it until it's gone to mush, and you should be fine.
 

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I don't blanch kale either. maybe blanching is before freezing?<br><br>
I wash it, and toss it in wet. I figure a little water helps it steam/saute. It turns bright green, and then if you add an acid, dull green. It's done when it's hot, bright colored, and tender.
 

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Discussion Starter #5
Thanks for all the replies! I'll skip the blanching <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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OP: Thanks for this thread. I have a bunch of kale in the fridge that I tore up to saute yesterday. I ran out of time, and decided I'd have it for lunch today, but then I forgot about it. So, you just rescued my kale...and my lunch!
 

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mmmm Kale! I love kale!<br><br>
I love it torn up and tossed into lentil soup, just sauteed in bacon fat or with ham, it is also really good torn up and tossed in boiling pasta water about 3-5 minutes before the pasta is done. Drain and toss with a sauce made from cottage cheese, garlic, salt & pepper to taste, mixed in the food processor and thinned out a touch with cream. Soooo good! almost like a mock Alfredo.
 

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I've never blanched it either. But as for knowing when it's done - taste it.<br><br>
I prefer my kale braised over sauteed - it's a longer wet cooking method, and the kale cooks down a lot until it's very soft and almost melty. Basically I start like a sautee, but then I add a couple Tbs of liquid, and clap a lid on it, turn the heat down to low for maybe 3-5 minutes. I like to finish it with a splash of acid (lemon juice, balsamic vinegar, etc.) and a drizzle of fruity olive oil.
 

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I guess my favourite is technically braised, too.<br><br>
Thanks again, OP. I enjoyed a yummy bunch of kale with onion, garlic & tomato, and a bunch of turmeric and some pepper. Soooo good.
 
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