On the flip side, Tuscan kale has flat, narrow ... Its tough texture tenderizes when it is blanched, braised, or simmered in liquids, and it's a sturdy leaf that can hold its shape when sautéed ...

In a large pot, melt the butter in the olive oil. Add the kale in batches and cook over moderate heat, stirring, until wilted, 3 minutes. Add the broth and bring to a simmer. Cover and cook until ...