Recipe Notes (by Alexia Moyer)

Those of you who know your kale will instantly spot the imposter. “Why, this is savoy cabbage,” you will exclaim, and quite rightly too.

I have yet to see kale in the six grocery stores plus market that make up my local foodscape. But there is plenty of savoy cabbage to be had this season.

It pairs well with bacon and a myriad of other pork products and the leaves make an excellent receptacle for stuffing: because they’re both sturdy and pretty.

Enfin, bref. It’s a workable substitute.
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