Use Science to Make Kale Taste Delicious | What's Eating Dan?

Even the cynics have to admit: Kale has range. Raw, its leaves are tenacious and hearty, but a brief stint on the stovetop renders the vegetable moist and tender, and a long, low period in the oven produces crispy, shattery chips. Dan explains the differences in kale types and shows you how to bring out the best in this brassica. Watch our Brussel Sprouts Episode: https://bit.ly/3Qy0vQH Watch our Cauliflower Episode: https://bit.ly/3Gvkwmu Get our Kale Salad with Radishes, Grapefruit, and Candied Pepitas recipe: https://bit.ly/3jVoj4M Get our Celebration-Worthy Salads (Kale Salads Article): https://bit.ly/3vVzNbn Get our Roasted Kale with Garlic, Red Pepper Flakes, and Lemon recipe: https://bit.ly/3CEmMGW Buy our winning chefs knife: https://cooks.io/3tQ9mDh Buy our winning baking sheet: https://cooks.io/2OTFRd8 Buy our winning whisk: https://cooks.io/3QA6RPh Follow Dan on Instagram:   / testcook   Follow Dan on Twitter:   / testcook   Follow Dan on Facebook:   / dansouzacook.  . ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com   / cooksillustrated     / testkitchen     / cooksillustrated     / testkitchen