Master the methods

These easy how-tos will turn the whole fam into an obsessed-with-kale bunch

Prep it

Strip leaves by holding the end of the stem and pulling each side down and off in one motion. Or fold like a closed book (think of the stem as the spine) and cut away the leaf part.

Eat it raw

Stack leaves in a pile, roll them up like a rug and slice crosswise. Toss 400g leaves with 3 tbsp lemon juice, 2 tbsp olive oil and ¾ tsp salt, then massage until tender for 3 mins.

Sauté it

Heat 2 tbsp olive oil and 2 garlic cloves (chopped) on medium for 1 min. Add a bunch of kale (stemmed and chopped) in batches; toss until wilted before adding more. Season and sauté until just tender for 3 to 4 mins.

Roast it

Toss a bunch of kale (stemmed and torn) with 60ml olive oil and ½ tsp each of salt and pepper. Place on two baking trays and roast at 180°C until the edges begin to crisp, about 20 mins.