occasionally. The kale should have still have a little bite but shouldn't bestringy or tough.
2. Drain in a colander and press with the back of a large spoon to squeezeout as much excess liquid as possible. When the kale is cool enough totouch, chop it into small pieces.
3. Melt 3 Tbs. of the butter in the 8 qt. pot over medium heat. Add the onionand garlic and a pinch of salt. Cook covered, stirring occasionally, untilsoftened, about 5 minutes.
4. Add the broth, bring to a boil. Reduce the heat and maintain a gentlesimmer, and cook for five minutes.
5. Return the kale to the pot, stir in the remaining 3 Tbs. butter, seasongenerously with pepper and cook until the flavors are blended, about 7minutes.
Green Salad with Cranberries, Pecans, Goat Cheese and Apple CiderVinaigrette
As usual, you can make your own salad here, but I really like this one, and you do already have the maple syrup
Serves 4 - 64 cups red leaf lettuce1/2 cup toasted pecan halves1/2 cup dried cranberries1/4 cup Goat Cheese1 Tbs maple syrup3 Tbs apple cider vinegar4 Tbs salad oilkosher salt1/2 tsp cracked black pepper1. Mix the maple syrup, cider vinegar, salt and pepper together. Whisk in theoil.
2. Tear the red leaf lettuce into bite-size pieces. Add pecans, driedcranberries and crumble the goat cheese over the top. Drizzle with thedressing and toss to dress evenly. All the dressing may not be needed.
Maple Syrup and Mustard Glazed Hens
OK, for this one, I almost never marinate these guys as long as it says to, and trust me, it'snot a deal-breaker. But if you remember to do that, go, you! Also, you can cook them in the