Tillie Doyle
Steaming kale is a great way to prepare the leafy green. This cooking method introduces moisture into the fibrous veggie, transforming it into a tender delight. The key to knowing how to steam kale is in prepping it. First, remove the stems from the kale. You can then shred the leaves finely or tear them into bite-sized pieces. Place the leaves in a steamer basket fitted in a pot with a couple of inches of water. Bring the water to a boil, cover the pan, and steam the kale for 5 to 10 minutes, or until tender. Remove the kale from the steamer, season with salt and pepper, and serve immediately.
How to steam kale in a pan
| Characteristics | Values |
|---|---|
| Prep time | Less than 30 minutes |
| Ingredients | Kale, water, salt, pepper, lemon, olive oil, garlic |
| Steps | 1. Remove the stems from the kale. 2. Shred/tear the kale into bite-sized pieces. 3. Wash the kale thoroughly in cold water and spin dry. 4. Place the kale in a steamer basket fitted in a pot with a couple of inches of water. 5. Bring the water to a boil. 6. Cover the pot and reduce the heat to low/medium-high. 7. Steam the kale for 5-10 minutes, tossing halfway through to ensure even cooking. 8. Remove the kale from the steamer basket using tongs. 9. Shake off excess water and transfer to a large bowl. 10. Squeeze lemon juice over the kale and toss. 11. Season with salt and pepper to taste. |
| Storage | Can be stored in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 2 months |
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Prepping the kale
Step 1: Remove the Stems
Hold the base of the kale with one hand and pull the stems off. Alternatively, use a sharp knife to carefully slice the leaves away from the stem. This step ensures that you separate the tender leaves from the tougher stems, making it easier to work with the leaves during cooking.
Step 2: Wash and Dry the Kale Leaves
Once you have removed the stems, give the kale leaves a thorough wash in cold water. This step helps to remove any dirt, pesticides, or bacteria that may be present on the leaves. After washing, use a salad spinner or gently pat the leaves dry with a clean cloth or paper towel. Removing excess moisture will help the kale steam more effectively.
Step 3: Chop the Kale Leaves
Roughly chop the kale leaves into bite-sized pieces. This step not only makes the kale more manageable for eating but also ensures even cooking. The size of the pieces is important—if they are too large, they may not cook evenly, resulting in some tough and chewy bits. Aim for pieces that are similar in size to help achieve a consistent texture when steamed.
Step 4: Seasoning (Optional)
At this point, you can choose to season the kale with your desired spices and herbs. A simple option is to sprinkle salt and pepper over the chopped kale leaves. You could also add crushed red pepper flakes for a spicy kick. This step is optional, as you can also season the kale after steaming, but some chefs prefer to infuse the seasoning into the kale during the steaming process.
Step 5: Massaging the Kale (Optional)
Some people like to massage their kale leaves before steaming. This step involves gently rubbing the leaves with a small amount of olive oil, lemon juice, or vinegar. Massaging helps to tenderize the leaves, making them softer and more palatable. It can also reduce the bitterness that some people associate with kale. However, this step is entirely optional and depends on your personal preference.
Remember, prepping the kale properly is essential to ensure the best results when steaming. These steps will help you create a delicious and nutritious steamed kale dish that you can enjoy as a side or main course.
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Steamer setup
- Select a Steamer Basket or Insert: Choose a steamer basket that fits comfortably inside your pan or pot. Ensure it has a foldable handle or removable parts to allow easy insertion and removal.
- Prepare the Kale: Wash the kale thoroughly in cold water. Remove the thick ribs and stems from the kale leaves. You can do this by holding the base of the kale and pulling the stems off or using a sharp knife to slice the leaves away from the stem. Chop the leaves into bite-sized pieces.
- Fill the Pan with Water: Place the steamer basket or insert into the pan. Fill the pan with water, ensuring it reaches just below the bottom of the steamer. You'll need enough water to create steam without submerging the kale. A couple of inches of water should suffice.
- Heat the Water: Place the pan over medium-high heat. Cover the pan with a lid to trap the steam inside. Bring the water to a boil.
- Add Aromatics (Optional): Before adding the kale, you can sauté aromatics like garlic in the pan with a little olive oil. This step is optional but adds flavour to the dish.
Once the steamer setup is complete, you can proceed to the next step of steaming the kale, which involves placing the prepared kale into the steamer basket and following the remaining cooking instructions.
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Cooking time
Steaming kale is a quick and easy way to prepare the leafy green. The cooking time for steamed kale will vary depending on the thickness of the leaves and your desired texture. For example, if you prefer your vegetables al dente, you may want to steam your kale for a shorter duration.
To begin, you will need to prepare the kale by removing the leaves from the stems. You can use your hands to pull the stems off or a sharp knife to slice the leaves away from the stem. Then, chop the leaves into bite-sized pieces.
Once your kale is prepared, you can set up your steamer basket in a pan with a couple of inches of water. Place the pan over medium-high heat and bring the water to a boil. Next, add the kale to the steamer basket, cover the pan, and reduce the heat to low.
The steaming time for kale typically ranges from 5 to 10 minutes. During this time, the fibrous veggie will transform into a tender delight. It is important to keep an eye on the kale and toss it halfway through to ensure even cooking. You can consider the kale done when it is tender and cooked through to your liking.
If you prefer your kale on the softer side, you may opt for a longer steaming time of up to 10 minutes. However, if you like your kale with a bit more bite, you can steam it for a shorter duration of around 5 minutes. It is worth noting that steaming for a shorter period of time, such as 2 minutes, will result in a texture that is closer to raw kale.
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Seasoning
Firstly, when it comes to seasoning, salt is a popular choice. You can sprinkle salt directly onto the kale before or after steaming. Alternatively, you can add salt to the water in the pan to infuse flavour into the kale as it steams.
Garlic is another essential seasoning ingredient for kale. Thinly sliced or minced garlic cloves can be added to the pan before placing the kale in, infusing the oil with flavour. You can also add chopped garlic to the wilted kale before steaming, or stir it in towards the end of the cooking process for a stronger garlic punch.
Red pepper flakes are also a great addition to steamed kale. These can be added to the oil at the beginning of the cooking process to release their flavour, or sprinkled on top of the kale at the end for a spicier kick. If you're looking for a milder peppery flavour, you can use black pepper instead.
Lemon juice is a bright and tangy seasoning option for steamed kale. You can squeeze fresh lemon juice over the kale after it has been steamed, or add it to the pan towards the end of cooking. This will add a refreshing twist to your dish.
Additionally, you can experiment with other seasonings like olive oil, soy sauce, balsamic vinegar, or even bacon fat. You can also try adding caramelised onions, sesame seeds, or a sprinkle of nutmeg to enhance the flavour of your steamed kale.
Remember, the key to successful seasoning is to taste as you go and adjust the amounts of each seasoning to your preference.
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Storing and reheating
To store steamed kale, you can either keep it in the fridge or freezer. If you plan on using it within four weeks, you can store it in the fridge. To do this, trim the bottom of the kale and store the stems in water in the fridge. You will need to repeat this process every few days when the kale begins to wilt. Alternatively, wrap the kale in a paper towel and store it in the crisper drawer of your refrigerator.
If you want to store it for longer, you can freeze it for up to 12 months. To do this, blanche the stems for 3 minutes and the leaves for 2.5 minutes before placing it in the freezer.
To reheat steamed kale, you can either scrape it into a pan and heat it on the stovetop or blend and purée the kale with other ingredients before heating carefully.
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Frequently asked questions
Place a steamer basket inside a pan and fill it with water. The water level should be just below the steamer basket. Place the kale inside the basket, cover the pan, and bring the water to a boil. Steam the kale for 5-10 minutes, or until tender.
You can steam any amount of kale you like. However, a full bunch of kale is a good starting point.
Remove the thick ribs and stems from the kale. You can either pull the stems off with your hands or use a knife to slice the leaves away from the stem. Then, chop the leaves into bite-sized pieces. Wash the kale thoroughly and dry it before placing it in the steamer basket.
You can season steamed kale with salt, pepper, garlic, olive oil, lemon juice, balsamic vinegar, or red pepper flakes. Toss the steamed kale in a large bowl with your desired seasonings until well coated.
