Kale
Kale is a vegetable ingredient used for flavor, color, or body. Cut size controls how fast it cooks, while surface dryness helps when browning matters.
Identity
Vegetable
Cut size controls cooking speed.
Small cuts soften quickly and spread flavor through a dish. Larger pieces keep more bite and shape. Dry the surface when browning matters, then season after tasting.
Reference image
Kale reference image.
Source: Wikimedia Commons
Used In Recipes
Substitutions
Kale -> Lacinato Kale
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
The source lists this as an alternative in the same ingredient row.
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Kale -> Tough Stems Removed
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
The source lists this as an alternative in the same ingredient row.
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Kale -> Roughly Chopped
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
The source lists this as an alternative in the same ingredient row.
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Collard Greens -> Kale
1 cup chopped fresh collard greens or kale, tough ribs removed
The source lists this as an alternative in the same ingredient row.
Source: Best Lentil Soup
Kale -> Collard Greens
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Kale -> Chard
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup