Limited Edition Collector Blades
How to Cut Kale (Ribbons, Salads & Chips)
How do you cut kale? Strip the leaves off the tough center rib, stack them, roll them up and slice into ribbons. For salads, slice thinly and massage with a little oil and salt. A sharp chef's knife does it in seconds: the Dalstrong Shogun Series 8" Chef's Knife ($129) has an 8–12° edge that slices leaves cleanly instead of bruising them. To cut out ribs quickly, the Gladiator 3.5" Paring Knife ($35) is handy.
Step by step
- Wash and dry thoroughly. Wet kale won't crisp or take dressing.
- Remove the ribs. Hold the stem and pull your other hand along it to strip the leaf, or fold the leaf in half and slice along the rib.
- Stack and roll several leaves into a tight cylinder.
- Slice across into ribbons: thin for salads, wider for soups and sautés.
- Chop the stems finely if you want to use them.
Cuts by use
| Use | Cut |
|---|---|
| Raw salad | Thin ribbons, massaged |
| Soup | Wide ribbons or bite-size pieces |
| Sauté | Wide ribbons; stems chopped and cooked first |
| Kale chips | Large pieces torn by hand, ribs removed |
| Smoothies | Rough chop, ribs removed |
Types of kale
- Curly kale: frilly, sturdy; great for chips and soups.
- Lacinato (Tuscan): flat, dark, tender; best for salads and ribbons.
- Red Russian: tender leaves, purple stems; good raw or lightly cooked.
Our picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A lighter santoku for quick ribbons.
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For cutting out ribs.
How to massage kale
Add thin ribbons to a bowl with a drizzle of olive oil and a pinch of salt, then squeeze and rub for a minute or two until they darken and soften. Dress and serve.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut kale?
Strip the leaves from the rib, stack and roll them, then slice into ribbons. A sharp chef's knife like the Dalstrong Shogun Series 8" Chef's Knife ($129) slices without bruising.
Do you need to remove kale stems?
The center rib is tough, so remove it for salads. Chopped finely, the stems can be cooked.
How do you make kale less bitter?
Massage it with oil and salt, or cook it briefly.
Which kale is best for salad?
Lacinato (Tuscan) kale, which is flatter and more tender.
