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Little B Cooks: Chronicles from a Vermont foodie: Sauteed Kale

Little B Cooks: Chronicles from a Vermont foodie: Sauteed Kale with Raisins and Pine Nuts

Follow this basic recipe for preparing kale as a side dish or as an addition to pasta dishes or bean salads. The kale leaves are stripped from their tough stems, cut or torn into half-inch strips, and boiled for 20 minutes in salted water until tender.

Plain and Simple Kale

To remove the stem and center vein, pull them off with your hands or cut them with a knife. The center vein isn't as tough as the stem; if the vein's chewiness bothers you, get rid of it. Fold the leaf in half and pull it away from the vein.

Collard Greens

Beyond Kale: 16 Types of Cooking Greens and How to Use Them

Roasted Honey Balsamic Carrots  http://budgetbytes.blogspot.com/2012/02/honey-balsamic-carrots-239-recipe-060.html

Honey Balsamic Carrots

honey balsamic carrots (w/ olive oil, honey, balsamic vinegar, butter, salt & pepper) Yummy!

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Fastest/Easiest/Tastiest EVER Thai Beef with Basil theclothesmakethegirl - my changes: chop garlic, double red chili flakes, add more basil, add japanese eggplant after sweating it