We were extremely happy with the other two dishes we'd made from the "Greens Guide" in Fine Cooking's June issue -- the Rainbow Chard with Pine Nuts, Parmesan, and Basil and the Quick-Sautéed Collard Ribbons. Both of those were unique, delicious ways to cook some of the early-summer greens that'd been piling up in our fridge.
But we were most excited about this Tuscan Kale with Shallots and Crisp Salami. Why? Well, obviously because of the salami. We loved the thought of adding a salty cured meat to kale, and the idea of cooking it a little to make it crispy. As longtime Bitten Word readers know, we think just about any dish can be improved by adding meat (although we're still tweaking our recipe for Rib-eye Chocolate Chip Cookies).
Anyway, in short, Fine Cooking had us at "crisp salami."
Turns out, though, we actually may have liked this even better without the meat.