inches off kale stems and discard. Slice kale, including ribs, into
nd cook 1 minute; add kale and cook, stirring, until it
Preheat oven to 250\u00b0F Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.
Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
Add garlic, tomato paste and kale, and cook, stirring often, until
ixing it throughly with the kale to help soften it. The
best to strip the kale leaves from their thick stalks
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
o serve:
Toss the kale with some of the vinaigrette
Blanch the cavolo nero in a large pot of salted, boiling water just until softened slightly, 2 to 3 minutes. Drain the cavolo nero and immediately place it in a bowl of ice water to cool. Drain again and set aside.
In a large, heavy-bottom saucepan heated over medium-high heat, add the olive oil, onions, rosemary and chile de arbol. Gently saute for 2 minutes, then add the garlic and season with one-fourth teaspoon salt. Continue to cook until the onions are transparent and just beginning to color, an additional 8 to 10 minutes.
Stir ...
strip the stems from the kale, and chop the leaves coarsely
or about 10 minutes; add kale and continue cooking until quinoa
tems from the bunch of kale and discard. Remove stems from
rizzle with olive oil.
RECIPE TESTING
SIMMER DOWN
Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
Add sage and cook 1 minute, until sage is fragrant.
Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
Add kale and cook 1 minute, until kale wilts.
Season to taste with salt and pepper.
edium-low. Stir in the kale and beans. Cover and cook
gin by thoroughly rinsing the kale to remove any sand or
Return cauliflower to pan with kale and parsley; cook, stirring, until
himmering.
Add carrots, onion, kale stems, and 1/2 teaspoons
otatoes are tender, add chopped kale and cover the pot. Once
ow boil.
Slice and kale, drain and rinse the beans