The process of cooking kale using steam within a specialized appliance or setup involves gently heating the vegetable with vaporized water. This method effectively cooks the kale while preserving its nutritional value and vibrant green color. The result is a tender, slightly softened leafy green, ready for consumption or further culinary application. For example, one might employ this technique to prepare the vegetable as a side dish or as an ingredient in a larger recipe.
Employing this cooking method offers distinct advantages. It helps retain the kales vitamins and minerals, which can be lost through boiling or other more aggressive techniques. Furthermore, it requires minimal added fats, making it a healthy cooking option. Historically, steaming has been valued as a means of preparing food that is both nutritious and flavorful.