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Steamed Chopped Kale


Steamed Chopped Kale

I have discovered that chopping and steaming kale removes most of the bitterness that kale can have, and allows kale to be added at the last minute to a myriad of recipes. Once kale is chopped and steamed, it can be cooked with your choice of spices and other ingredients. The kale is already tender once it is steamed, and does not need much additional cooking to allow it to pick up the tasty ingredients that you have selected. Steamed chopped kale can be frozen in one cup portions for future uses. The following instructions can be used for as much or as little kale as needed or desired for use or freezing. I usually steam one head of kale at a time. I have a pot that has comes with a steamer basket that fits on the top of the pot. Steamer baskets can also be purchased that expand and contract to fit the bottom of any pot.

30 mg. sodium per 1 cup kale

Cooking Instructions

1. Chop kale into bit size pieces.

2. Pour 1/2 to 1 cup water in the bottom of the pot that you will be using to steam the kale.

3. Insert the steamer basket. Place chopped kale into the basket.

4. Bring the water to a boil; steam the kale for 10 to 12 minutes, until tender. Cool and use as a last minute addition to the recipe of your choice. Below is my recipe for Kale with Onions and Spices modified to use steamed chopped kale.


1. Follow Ingredients List and Prep. Instructions for the recipe Kale with Onions and Spices. Steam the kale as instructed above instead of cooking it with the onion, garlic and spices.

2. Heat oil in a stockpot over medium low heat. Add onion, garlic and spices. Stir to combine. Cook until onions are tender, about 5 minutes.

3. Add steamed kale. Stir to combine. Cook for several minutes, until kale is hot and has absorbed the taste of the garlic, onions and spices, stirring often. Serve. - Copyright © 2023 Judy Reynolds