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Tangy, fresh goat cheese and breadcrumbs toasted in butter give kale richness and dimension in this simple side dish, capable of standing in as the center of a vegetarian lunch or supper. You can use flat or curly kale here.
What to buy: Smoked salt—coarse salt smoked over fragrant wood, such as hickory—is a nice addition, though not essential. Feel free to substitute sea or kosher salt.
To cook the kale:
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