You may have eaten your weigh in kale in the past few years (or few days), but you haven't had kale like this. It's the perfect antidote, the next time you have raw greens fatigue. It might be the only way you want to eat kale ever again. <br /> <br />Bon Appétit originally published this recipe as a base to go into stuffing, though it seems most people never make it there. Sara Forte at Sprouted Kitchen uses it as an omelette filling with goat cheese and Alexandra Stafford stretches it with breadcrumbs, pancetta, and a poached egg. Here, I served it with soba noodles and a medium-cooked egg. Adapted slightly from <strong><a href="http://www.amazon.com/The-A-O-C-Cookbook-Suzanne-Goin/dp/030795823X?tag=food52-20">The A.O.C. Cookbook</a></strong> (Knopf, 2013).

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