Did you ever SEAR kale? Not steam, no. Not sauté. ⁠
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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. ⁠
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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. ⁠
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Try this: Seared Kale with Dates and Cream, page 51: The Nimble Cook 🌿#thenimblecook