Friday, October 2, 2015

How to Cook Kale and Julienne Carrots

My Husband planted Kale,, we really enjoy it. In this video I show how I prepare and cook Kale and also how to prepare and cook Julienne Carrots.

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How to cook Kale

I used Fresh Kale from our Garden or buy a bunch at a Farm Stand or Produce department

Place the Kale in the sink running cold water over it to clean
Remove the Kale and dry on Towels

Cut the Stem off the end
Then using your knife cut into the Kale along the stem to remove
Stack a few pieces of Kale together and Roll up (Chiffonade)  Cut into desired size pieces
You can hand pick off the leaves. Do what ever method you prefer.
Kale will shrink a lot when you cook it.
Heat up a large Skillet to Medium High Heat add EVOO
Minced Garlic,, cook for 1 minute
add Half of the Kale and toss around with Tongs
Add the rest of the Kale
along with Crushed Black Pepper and Salt to taste.
Continue tossing until the Kale is done.
Takes about 5 Minutes
Serve with Parmigiano-Reggiano Cheese

I did not show this in the video but we also like to serve our Kale with
Toasted Sesame Seeds. Use a small skillet add in Sesame Seeds and toss around until golden brown.
Sprinkle over the Kale after it has been cooked.

How to make Julienne Carrots

I used bagged Carrots
I did not peel them. I gave them a good scrubbing
I used the OXO Julienne Peeler
Slice down the Carrot with the peeler and you will get nice Julienne pieces
Using a Non-stick pan heat to Medium High Heat. Add a little bit of water and the Carrots
Cook for 4-5 minutes. If they start to stick add just a little more water.
Do not over cook. You do not want them mushy.
Add Butter and salt.


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