k.a. Tuscan Kale)" from Genius Recipes. I have a ton of Red Russian Kale from my farm share. Would this work the same as Cavola Nero? I also have a...

... ton of Swiss Chard. Do you think substituting (or even using half and half) would work?



dinner A. July 11, 2017
Red Russian kale is usually more tender than Tuscan kale, so you might omit the blanching step and/or braise it for less time. The same (but more so) goes for the chard.
Prathima July 11, 2017
It would definitely work. You'll get a different flavor profile if you use Swiss chard, and the chard is likely to break down a little more, but the general technique will still work.
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