Italian sausage: for delicious, lean protein. Onion: for a well-rounded flavor. Garlic cloves: for additional flavor. Carrot: ...

Add enough kosher salt so the water tastes salty, like the ocean. Blanch de-stemmed kale for about 3 minutes, or until kale is tender and tears easily. Shock blanched kale in ice water and squeeze ...

Sausage casings: To remove sausage meat from casings, use a sharp knife to make a thin slice the length of the sausage, then ...

This recipe will work with deep, dark fronds of Italian kale (also known as dinosaur, Tuscan, or lacinato kale) or the leaves of regular old curly kale. Regardless of the type, wash and dry the ...

Pop any excess on a tray, freeze, then transfer to press-seal bags. Separate 12-15 of the largest leaves from the bunch of kale, and drop them into the boiling water, a few at a time. Cook briefly ...