Sear Kale?
sarah messina
Did you ever SEAR kale? Not steam, no. Not sauté.
When you sear kale, you press garlicky oil into the softening leaves, turning them a forest green, spotted with yellows and browns. Their edges may crisp, like chips, but only a little.
Unlike steamed or sautéed greens, which become watery and bland in a day, seared greens stay flavorful for a week. And because seared greens don’t “weep,” they won’t dull a dish they’re in.
Try this: Seared Kale with Dates and Cream, page 51: The Nimble Cook 🌿#thenimblecook