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Mar 28, 2011 08:15 AM

substituting kale for spinach

Kale is on sale today and I'd like to use it in a recipe that calls for spinach. Will kale cook up in the same way? I want to add it to a soup, but the soup is not one that stays on the stove all day. When I use spinach, I usually add it at the very end and just wilt it. Many thanks.

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  1. Kale is tougher than spinach, so I would let the tender leafy parts cook in the pot for 20-30 minutes, depending on your preference for tenderness. I generally cut kale leaves into ribbons 1"-1 1/2" wide before cooking.

    If you're interested in using the stems/midribs in the soup, I would recommend slicing them very thinly crosswise and sauteing them for 5-10 minutes before adding them to the pot.

    1. I normally add kale a bit earlier than I would spinach, say 4-5 minutes. I just finely chopping the greens and add all at once. I'd say it's better to under cook than overcook, you can always simmer a few more minutes if the greens are too crunchy for your taste.