These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises.
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Make Ahead Tips
You can boil the kale and refrigerate it in an airtight container up to one day ahead.
Great recipe. Also works as an add-on topping for pizza.The bitterness depends on how fresh the kale is, and sometimes it IS bitter, even if very fresh.Usual solutions are two: First, rinse it more. Taste a little of the raw leaf after rinsing, and if it's still too bitter, rinse some more. Second - which I don't like - is to add some baking soda to the cooking water. Not much, maybe a teaspoonful to a couple of quarts of water. It will fizz up when you put it in; put the kale in while it's still fizzing.Oh... and don't use an aluminum pot. Use stainless or enamel. The soda will react with the aluminum.
Perhaps I did something wrong but the kale came out bitter. I'm willing to try it again as I love kale, garlic, and olive oil together. As a cook I feel like recipe is a guideline and one should be able to wing it a bit. I will follow it to the tee next time and if that doesn't work I'll try something different.
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