Ginger and kale with bell peppers from The Elements of Taste by Gray Kunz and Peter Kaminsky

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Notes about this recipe

  • rmardel on November 30, 2020

    This was excellent. I made it with curly kale, which, until now at least, has not been a favorite variety. I only used about half the soy sauce, not intentionally, but because I wasn’t looking at the recipe and just added a small glug. Perfect balance of sweet, bitter, crunchy and green. As suggested in the recipe, probably best served along side something rich as a balancing taste. I served it with turkey legs and chanterelles braised in chianti.

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