Kale and Burdock Root in Curried Cream

Preparation info
  • Serves


    • Difficulty


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By Diane Morgan

Published 2012

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When I cook kale and other dark leafy greens, I don’t bother to blanch them in boiling water first to wilt the leaves. For one, I’m a bit lazy and I don’t want another pot to clean up. But more important, blanching leaches the nutrients out of the greens and into the boiling water. So even though it is a bit unwieldy to wilt down handfuls of greens in the sauté pan, it works, and all of the vitamins and minerals remain in the vegetables. Pick a large, deep pan, stir, stir, stir, and be pati