"in a coconut parsnip jalapeño puree with chunks of pancetta, braised kale and a pomegranite-citrus glaze." -flegIt all sounded delicious except the "braised kale." I don't care what you do it or how you cook it, it's still kale. I'd rather have spinach, raw or cooked, braised, baked, fried, boiled, it's still more tender than kale. Art
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