Recently, my boss asked me how I made her kale taste so much better than ever before. I was a little shocked and of course flattered, so I thought I’d divulge a little secret: infuse your fat! Yeah, that’s it. I mean there are other things, like if you are leaving the stems on to braise it a little longer, maybe add some acidity with a little lemon, use raisins to add sweetness if it’s bitter or sprinkle some kind of smokey spice here and there. But, really, an extra 10-15 of letting your garlic and spice really steep in there and everything is suddenly so much yummier.
K, follow with me, guys:
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