Homemade stocks are not a vestige of a bygone era or the exclusive territory of professional chefs. They’re a healthy, thrifty, practical tradition — and a great way to make the most of stuff that might otherwise go bad in your fridge.
This simple-to-make side can become a main dish by adding kidney beans after sautéing the kale. Top with a shaving of Pecorino Romano cheese.
Spend some time eating, drinking and walking as the French do, and the “French paradox” may not seem like such a mystery after all.