While everyone has been singing the nutritional praises of kale, I’ve been muttering culinary curses about the meticulous preparation involved in this veggie. Don’t get me wrong, I’ve always enjoyed freshly sautéd farmer’s market kale (especially when kicked up with some freshly grated ginger and coconut aminos). However, the process of removing the fibrous stems felt rather tedious and time-consuming.
In the past few weeks, I have been enjoying much more kale due to an unassuming tool that I bought on a whim. It’s basically a kale guillotine. And it is strangely entertaining to use.
Here is the magic tool… The Chef’n Kale/Chard/Collard/Herb De-Stemmer.
I got mine at Sur La Table (the sales clerk told me they fly off the shelves like hotcakes) or you can find it here on Amazon.
De-stem a bunch of kale in 30 seconds
I knew you wouldn’t believe how well this snazzy gadget works unless you see it in action, so here is a quick video of the magic: