— Diane Kirschner

So two things. One would be to massage your kale. So, um, when you cut up your kale, whatever you're doing to it, try to open up the pores in the kale a little bit, will actually help to be able to absorb, um, some of the water, get rid of that bitterness as well. Um, and also, um, watch the garlic in the water because if you overcook garlic, um, you know, it, it can become very bitter, especially if you're just doing it in a water, you know, saute. So try doing your, your kale first and then adding your garlic afterward. It's an, even in the video we showed earlier, a lot of people put these shallots in the UN or the garlic in before you put your mushrooms in, which is the technique they show there. I actually err on the side of putting the garlic in after you already have your mushrooms starting to caramelize because you don't want to overcook that garlic. 'cause it can become very bitter if you're cooking it, and especially if you're doing it in water. Another trick that works with kale, I don't know why this works, but if you add just a little bit of lemon to kale, which is bitter, it actually makes the kale taste less bitter. I'm not a hundred percent sure what the science is behind that, but I've seen it work thousands and thousands of times from making kale, avocado salad and different things like that as well. So, um, so two, well, I guess that's three things. Um, massage the kale, uh, add the garlic a little bit later and then, uh, add a little bit of acid, like a, a lemon or something like that to it.