Yep, I liked it much better stewed. In Midlife tradition, always kale-forward, the stew is down there somewhere. It was a simple, ancient recipe from Nova Scotia: only chopped heart, a couple of onions, water and salt, simmered for about 4 hours. Unbelievably, the basic concoction was lovely, tender and delicious -- just like any favorite beef stew. The truffle- and olive oil rubbed kale was the perfect accompaniment. I loved it. Daenarys, eat your heart out.
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