Wilted kale, pickled on cheese toast from Six Seasons: A New Way with Vegetables (page 311) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • nicolepellegrini on March 14, 2026

    I just made the kale portion of this (no cheese toast) and used the goat cheese substitute for Joshua's whipped ricotta since I had some to use up. It was amazing! Maybe one of my favorite cooked kale preparations to date. The leftovers were terrific the next day as well.

  • purrviciouz on June 28, 2021

    A favorite light dinner. This dish touches all the taste senses.

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