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what you should know
An ancient, rugged predecessor of broccoli and brussels
sprouts, kale loves the icy gloom of winter. Like many hardy greens,
it sweetens when exposed to frost.
get it young Kale is a versatile, vitamin-rich antioxidant. Get them young
and slender. If you bring home large, coarse kale, be prepared to cook it for a long time (like you would other bitter
greens).
kaled over A few months ago, food writer Melissa Clark
discovered
that not all kales are created equal.
("If a
chef dares to offer something as unappealing as, say, a raw kale salad, chances are it's fantastic." This epiphany led Clark to discover the glories
of lacinato kale (aka, black kale, Tuscan kale and dinosaur kale).
clean greens Kale's ridges harbor all kinds of dirt and
grime. You really have to go at them to get it all out. We prefer to wash and
dry our greens before we prep them. But you might try
chopping (or slicing) your
kale and
then washing and draining it. Whatever works.
hooked on kail In Scotland, kale (or kail) was for so long been a hardy staple that the word
kail became another way of saying dinner. J.M. Barrie belonged to a group of Scottish writers known as the "Kail-yard school" because of their
nostalgic depictions of rural Scotland (where kale fields were common).
what you need
- At her Greens Restaurant in San Francisco, Annie Somerville does wonders with kale and other hardy greens. Our favorite of
Somerville's books is her Everyday Greens.
- We've been dying to try the duck leg stuffed with Tuscan kale in Thomas
Keller's Bouchon, the
follow-up to his French Laundry
Cookbook.
- Have you contemplated going vegan but been put off by the thought of getting by
on seitan and tofu pups? Veganomicon be the book you've been waiting
for.
what you do
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