Cook's Country

Simple Sautéed Kale

KALE IS NUTRITIONALLY dense and intensely flavored, but it is also notoriously fibrous and tough, thus many recipes call for long-cooking this hearty green in simmering water. But I wanted to find a faster way of cooking for the dual sakes of convenience and preserving more of the kale’s rich, brawny flavor. I wanted to sauté it.

There were a few hurdles to overcome. First, because—like other greens

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Cook's Country

Cook's Country3 min lettiRegional & Ethnic
All About All-Purpose Flour
ALL-PURPOSE FLOUR IS a kitchen staple, and we use it in a variety of ways, from baking breads, cakes, cookies, and biscuits to making roux, sauces, and pastas to coating fried foods. But despite the all-encompassing name, not all all-purpose flours a
Cook's Country5 min letti
The Best Electric Knife Sharpener
THE FIRST TIME you slice into food with a truly sharp knife, it’s eye-opening; you feel as if your skills just leveled up. We’ve long recommended electric knife sharpeners because a good one can bring the dullest, most damaged blade back to life and
Cook's Country2 min lettiCookbooks, Food, & Wine
Red Cabbage and Grapefruit Salad
THE SHORT WINTER days make me crave something bright, fresh, and crunchy to add a little extra sunshine to my day. That’s what brought me to this bold salad made with winter produce. While both red and green cabbage have nice crunchy textures, red ca