As I was cleaning kale last week, it inspired the recipe for this week. The kale has an awesome brassica-y flavor and toothy bite that I think will be perfect for a light braise and the funkiness of a bagna cauda sauce.
As I was cleaning the kale this morning, it inspired the still-to-be-written recipe for this week. Otter Oaks supplied us with an abundance of this kale. It has an awesome brassica-y flavor and toothy bite that I think will be perfect for a light braise and the funkiness of a bagna cauda sauce.
This is the typical variety of curly kale. Its well suited for salad, since all the frills hold on to dressing well. At a steakhouse I used to work at, we did a kale caesar that was delicious. The trick is to massage the dressing into the kale and let it sit for 20-30 mins in the refrigerator so the texture of the kale softens a bit.
