Mia King

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Kale 101

From Seattle food blogger Jess Thomson, Hogwash, jessthomson.com

Red Russian Kale is gorgeous, with its deep emerald-green leaves and red ribs, but like most grown-up kale, it’s most tender when it’s cooked a long time. To prepare it for this hearty, warming side dish, chop the tough ends off right where the leaves begin to sprout out of the stalk. Arrange the kale in parallel bunches, and cut the kale into ¼” strips across the stalk, almost like cutting basil into chiffonade. Once the kale is cut, it’s easier to soak and spin dry in a salad spinner.

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