We are living through a great age for vegetables (to purloin an expression from Jane Austen’s Persuasion.) Local growers expand their crops to include both heirloom and exotic vegetables, clever cooks are coming up with things like cauliflower rice, and star chefs (Alain Passard!) are treating them as more than just side dishes or garnishes.
If I were giving this post the serious clickbait treatment, the tag line here would be, “Not cooking your kale stems? You’re missing out!” Or maybe: “The kale technique no on [...]