One of my favorite weeknight meals is roasted chicken with kale and potatoes. To prepare it, I have a simple way of removing the tough stems from Tuscan or dinosaur kale. Fold each leaf in half with the vein side out, then trim alongside the stem from top to bottom. I discovered this tip after cooking batches of kale, but I wish I'd known it when I was first starting out; then, I painstakingly traced the stem out of each leaf! What's your favorite way to prep kale?
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