Chou Kale
Chou Kale. And it's what the French feed to farm animals. Il existe plusieurs façons de cuisiner le chou kale.
Water your kale plants regularly to keep the soil evenly moist but not soggy. En apéritif, le chou kale grillé se déguste en guise de chips. Steaming kale is a wonderfully gentle way to handle this tough green.
Conservation Plusieurs jours dans le bac à légumes.
Allow the kale to cool until you can handle it, then squeeze out as much water as you can.
The Latin name for kale is Brassica oleracea acephala. In a Dutch oven, sauté kale leaves in oil until wilted. Kale is a crisp and hearty vegetable, with a hint of earthiness.
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John Woods
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