Someone once asked me what percent of meals include kale. If I were honest, I replied, probably at least 85% of them.
There is no shame in this. I include kale in a lot of meals for a lot of reasons. Dark, leafy greens are probably the most important thing humans can and should eat on a regular basis. Kale has vitamins A, C, D, masses of protein, potassium, iron, manganese, and phosphorus. Helps with prevent diabetes, heart disease, cancer, aids in bone retention, supports healthy skin and hair....IT'S GOOD FOR YOU, OK?? jeebus.
Taste-wise, I love it. It is my jam. I like the almost, but not quite bitter quality. It's a great counterpart to lots of flavors, sweet, nutty, garlicky, spicy, it hangs well with them all. I like the fact that it stands up to cooking. Spinach and other greens disappear, and often feel soggy and leaden in dishes. Kale keeps a nice bite to it that can be mitigated depending on how thinly you slice it.
It is this ability to not wilt that makes for my final reason, practicality. If you properly prep and store kale, then a bunch can hang out in your fridge for up to a week. As I am rarely home in time to make dinner for days at a time, this can be very helpful in keeping me fed and not wasting copious amounts of food.
So it is with a little pride, but also some amounts of self-derision that I have become one of those people who is organized enough to prep my kale ahead of time. I do recommend this process, but please do not advertise it to anyone, lest it give you a reputation of having a stick planted firmly up your bum. You have been fairly warned.
The pictures will do most of the talking, but sure, I'll tell you my method. I was dealing with a bag of mixed kale, so I had curly and lacinato. With lacinato, it's quite easy to lay it flat and cut away the stem. Curly is a bit more unwieldy, and often I just hold the stem of a curly kale stalk and strip the leaves off with my hands.
Then you take the stalks, lay them flat and give them a chop. These are really healthy parts of kale, totally edible and add a crunk to soups, salads, stir-fries etc. Don't throw them away, use 'em.
For the leaves themselves, just lay them all flat on top of each other, try to roll the pile into a cigar and give them either a rough or a fine chop, depending on your taste.
Thoroughly wash them lifting them out of the water so that all the dirt stays on the bottom of the bowl or sink, wrap them in a paper towel, and place them, paper towel and all in a dish with tight fighting lid or a gallon ziplock bag. Et Voilà! You'll have greens ready to go for the next week. Don't hate on me too much, I still lock myself out of my apartment at least once a quarter with a dead iPhone.