Step 1

Fold the leaves of the kale together and hold them with your non-cutting hand. Use a large chef’s knife to cut off the tough stem.

Step 2

Roll up the kale leaves.

Step 3

Cut the kale into slices, using a circular motion with the knife. (Make thicker slices if the kale should be chopped into rough pieces; see Step 4.) You can use thinly sliced kale ribbons for salads and soups.

Step 4

If you’re chopping the kale, rotate the slices and then chop them in the other direction to make small pieces. Repeat for all the kale leaves.