"We use kale every week. It’s cost-effective, it adds bulk and color, and it’s packed with vitamins K, C, calcium, antioxidants and iron. “Lacinato (or Dinosaur) kale is not as tough and cooks faster. Sauteed kale is great because it’s simple: oil, kosher salt, fresh garlic, and balsamic vinaigrette. For an Asian flavor profile, you can use tamari, ginger and rice wine vinegar. “I’m seeing a lot of new dishes with broccoli rabe lately. Kale is ...

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