My Tuscan recipe actually calls for both kale, chard and cabbage. That's the whole point of ribollita in the Tuscan kitchen- whatever vegetables you have leftover, you make it into a soup!
I will work just fine, but keep in mind that chard will have a softer texture, while kale stays more robust.
Please enter a valid email address.
Well played. You deserve a cookie.
An Egyptian dish that's made by instinct, eaten with messy exuberance
Lemony, Garlicky Sardines
One-Bowl Genius Macaroons
Make Tonight For Dinner All Week
2-Ingredient Cola Cocktail
Mini Tomato Pies
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)