A trendy veggie! Never knew this stuff was so good.
The REAL secret is lots of Parmesan.
The recipe is derived from two blogs: Kalyn's Kitchen blog and Up A Creek Without A PatL.
I made a slight variation: First I cut the stems into smaller pieces and simmered them for about 5 minutes, then added the ripped leaves and simmered a minute or two longer, until everything felt somewhat tender.
Then continued as per the directions.
At the finish, the cheese is all melty with some chewy or crisp browned pieces.