Bitter greens? There's a fix for that.

Soaking kale in warm water for a brief time can

help reduce its bitterness and make it more

palatable, especially for use in raw salads.

Here's why and how it works:

Why Kale (and other greens) is Bitter:

• The bitterness is due to compounds called isothiocyanates, which are

created when the plant's cell walls are damaged (e.g., by cutting or

chewing).

• These compounds are a natural defense mechanism to deter animals

from eating the plant.

How Warm Water Helps:

• Soaking stemmed and cut kale in hot tap water (around 112°F or

44°C) for about 10 minutes can make the leaves wilt slightly.

• This mild heat helps to activate enzymes that break down cell walls,

leading to a more tender texture and reduced bitterness.

• This process is similar to a very mild form of blanching, which

involves submerging vegetables in boiling water briefly.

• Blanching helps to reduce bitterness by leaching out some of the

water-soluble glucosinolates, which contribute to the bitter taste.

In addition to soaking in warm water, here are other ways to reduce kale's bitterness:

• Massage the kale: Gently massaging the kale leaves with your hands

helps to break down the fibers and tenderize them.

• Remove the stems: The stems are generally tougher and can

contribute to bitterness.

• Add acidic ingredients: Lemon juice or vinegar can help balance out

the bitterness in both raw and cooked kale dishes.

• Pair with sweet or spicy flavors: Sweet or spicy ingredients can help

to mask the strong flavor of bitter kale. Example: Balsamic vinegar

with maple syrup/honey/agave nectar, then a bit of something spicy

like Chili Crisp or your favorite hot sauce.

• Blanching: Submerging kale in boiling water for a short time followed

by an ice bath helps to leach out bitter compounds.

By utilizing these techniques, you can enjoy the nutritional benefits of kale

while minimizing its bitterness!

Recipe by SimplyByCynthia