Kale (chopped, loosely packed)

Kale is a hardy, dark leafy green with curly or flat leaves and a slightly bitter, earthy flavour that mellows with cooking. It is eaten raw in salads after being massaged to soften its texture, sautéed, added to soups, or baked into crisp chips. Its firm structure holds up to longer cooking than more delicate greens like spinach.

Chopping breaks an ingredient into pieces, which changes how much air gets trapped between them compared with the whole form.

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