Bright, Tender Braised Greens
Boiling kale before sautéing it is key to making it tender. If the stems and center veins are very tough, remove them: Fold the kale leaves in half with the vein side out, then pull up on the stems.
• Kale with Currants, Lemon and Olives
• Kale and Water Chestnuts in Curried Cream
• Kale with Shiitake Mushrooms
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Published
November 2009
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