Both kale and spinach are leafy greens that wilt as they cook. This wilting occurs with a variety of cooking methods, from sautéing to braising. Despite the fact that both types of greens are prone to wilt, spinach is among the most delicate of greens while kale is among the most hardy.

Spinach and kale are both powerhouses of nutrition, associated with many impressive health benefits. Though they hail from entirely different plant families, they’re often used interchangeably in recipes ranging from salads to soups to smoothies and beyond.

Kale has a slightly more bitter taste than spinach, so as far as a flavor profile goes, Joe says it really comes down to personal preference. To the texture point, spinach can be a bit more user-friendly than kale. “Spinach is a quick cook versus kale, which needs more time to tenderize its tougher fibers,” Joe adds.

The kale will wilt down as you sauté it. Add some water or broth (vegetable if you want to keep this a vegetarian dish), about ¼ cup, if the kale seems to be sticking at all to the pan, or if you just want to make the cooking go faster.

First things first: Kale and collard stems are tough, chewy, and fibrous. While we enjoy the occasional raw collard or kale salad, you should never eat the stems raw. Otherwise, the exteriors will burn before the stems have cooked through, making them both bitter and too tough to chew.

That’s because crushing the leaves breaks down the cell walls of two important chemicals naturally present in kale—the myrosinase enzyme and glucosinolates. When those walls deteriorate, the two chemicals interact and create a new, bitter compound that’s biologically designed to fend off hungry enemies.

Tuscan Kale Tuscan kale goes by many names. Among them are dinosaur kale, cavolo nero, and black kale. This kale has longer spear-like leaves with a pebbled appearance and a dark, mottled green color. Its flavor is deep and earthy — it’s less bitter than curly leafed, with an almost-nutty sweetness.

Determining Maturity Mature plants should have ample foliage, so you can harvest while leaving some leaves to support the plants. If flower buds begin to appear or the kale sends up flower stalks, it has become over-mature and the leaves may develop a bitter taste.

Slice the kale into 1/4-inch thin ribbons. In a large bowl combine the kale with oil and salt. Using your hands, massage the kale for 3 minutes until the kale softens. Toss with the lemon juice and grated cheese and serve.

about 5 to 7 days

When it comes to kale then eating kale that has expired or gone bad can cause gastrointestinal problems including nausea, vomiting, abdominal pain, and diarrhea as spoiled kale can carry harmful bacteria like E. coli, Salmonella, and Listeria.