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  • Mark Bittman, author of How To Cook Everything, (his blog is a must for cooking and food-issue fanatics) recommends splashing the cooked stems with some virgin olive oil, adding the leaves and then stirring in some capers and chopped, pitted olives (a touch of lemon juice or balsamic vinegar will sharpen the flavors) to create a very sophisticated, Mediterranean-style dish that is great served wit
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