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Hello, foodies…
Happy Labor Day! I’m taking advantage of the long weekend and took a few days off, so I won’t be with you this Sunday for In the Kitchen with David. BUT, I will be back again on Wednesday night and ready to cook…just like always!
The lovely Mary Beth Roe is wearing my apron this Sunday and I’ve entrusted her to show you our latest recipe, Braised Cabbage & Kale with Smoked Bacon. All those wonderful fall greens—like cabbage and kale—are nearing harvest season…if they’re not already at your farmers' market! So besides a fresh salad, we wanted to show you another way to prepare those nutrient-rich veggies.
Braised Cabbage & Kale with Smoked Bacon
Serves 6-8
This recipe is prepared with the Temp-tations® Floral Lace 24-Piece Oven-to-Table Set (K39348).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
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When you braise greens like we have here, those strong “leafy” flavors are really minimized so you can assure picky eaters these greens don’t taste like other greens. Plus, just point out that there’s bacon involved and they just might take a bite—and realize they do like veggies after all.
Mary Beth certainly knows her way around the kitchen—she’s married and a mother of four. And, she grew up in the Midwest in a family of six! So I asked her to share one of her favorite fall recipes with you today in honor of our theme on In the Kitchen with David, Fall Harvest Home Cooking. Not only did she send me her Cream of Potato Soup recipe, but step-by-step photos as well!
Cream of Potato Soup
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I hope you can join Mary Beth on Sunday at Noon ET. I’ll see you for In the Kitchen with David at 8pm ET on Wednesday!
Keep it flavorful!
—David
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