Is kale overhyped? Sure, but that doesn't mean it's not a great vegetable. Its assertive but not-too-bitter flavor and its sturdy yet delicate texture make it a fine choice for salads, soups, sautés, and casseroles, which is why you now find it in these and other dishes on so many restaurant menus.
But when you try to recreate your favorite kale restaurant dish at home, you run into an obstacle: those stems. Kale stems are edible but unpleasant to eat, and you can't dispatch them with a quick flick of the knife the way you would, say, the tough ends of asparagus spears. Trimming kale requires a slightly more involved technique, but one that is well worth the extra time:
TODAY IN SLATE
More Than Scottish Pride
What Charles Barkley Gets Wrong About Corporal Punishment and Black Culture
Why Greenland’s “Dark Snow” Should Worry You
Three Talented Actresses in Three Terrible New Shows
Why Do Some People See the Virgin Mary in Grilled Cheese?
The science that explains the human need to find meaning in coincidences.
Happy Constitution Day!
Too bad it’s almost certainly unconstitutional.