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!