Kale is a leafy member of the brassica family, related to cabbage, broccoli and Brussels sprouts. Common types include curly kale, Tuscan or lacinato kale (also called cavolo nero), and red Russian kale. Flavour and texture vary by variety, maturity and growing conditions.
Remove thick, fibrous stems when necessary. Kale can be sautéed, braised, roasted into chips, added to soups or served raw. For raw salads, finely slice and massage the leaves with dressing or a little salt to soften their texture.
Example: Tuscan kale is often used in ribollita and other soups, while curly kale can be roasted or sautéed as a side vegetable.
Chef’s tip: cook older leaves longer than young, tender leaves and season with acidity to balance their robust flavour.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
