THE BEST SIDE OF FOOD

“Just make certain the seasonings infuse the Fats,” he says. “I stick to common French aromatics, but You may use star anise and cinnamon or lemongrass and ginger.” Don’t fear: Greens absorb only a little bit Unwanted fat but a great deal of flavor. As soon as finished, Devillier often browns them in the pan—just as you’d do with duck