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Reply to "cooking meat and vegetables with olive oil, balsamic, and herbs"
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[quote=Anonymous]Happy to help! BTW if you're new to crispy kale, you'll want to remove the stems/ribs from the kale first. If it's dino (lacinato or Tuscan) kale, you remove the central rib from each leaf, and cut the rest of the way up the middle to the top of the leaf, leaving two long leaf halves, which you can crisp up whole. If it's curly kale, you remove the stems, then rip the rest into bite-size pieces. Either way, massage the leaves in the oil and vinegar, which softens them up, before laying them out on the baking sheet. For easy cleanup, line the baking sheet with parchment paper first. [/quote]
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