A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched bechamel in chef and cookbook author Alexander Smalls' version of mac and cheese.
A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched bechamel in chef and cookbook author Alexander Smalls' version of mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.