I've been dreaming about a kale side dish that I had last fall at the Harbor View Cafe in Pepin, Wisconsin (home of many culinary wonders). It was either sauteed or braised, and it was simple, rich, tangy, and just the tiniest bit bitter. The memories of this fabulous dish keep me awake at night!
So I bought a bunch of kale - the medium-dark green, very curly variety - and now I'm looking for a good recipe. I found one online at Taunton Press (see link below), but I've never cooked kale before so I don't have a feel for whether it's a good one.
Any pointers or great recipes would be gratefully received.