50 ways to cook and prepare kale part 1: Preparation

How to Prep and Clean Kale

For large moist leaves, cut away the thick center stalk. You can cut away just the base for smaller, more tender leaves. Trim any bruised leaves.
Wash lovingly in cold water several times, and drain well on paper towels or spin in a salad spinner. This washing step is key because kale can be gritty and rough if not washed well, unless you like it rough.
Tear into pieces; 12 ounces kale equals about 12 cups torn or chopped, or four servings. I always make 4 servings because I always have 4 people to feed.

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