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Kale Take Two

Leafy salad greens may be at a seasonal low, but kale is just reaching its peak. With its dark green (or red or black) deeply textured leaves and distinctive taste, kale adds dramatic color and flavor to the winter plate. Chefs are taking advantage of the vegetable's rustic appeal and nutritional value in a variety of inventive preps.

The Fat Radish
New York, NY
Kale Caesar Salad, anchovy, croutons, bacon and egg; $13

Xochitl
Philadelphia, PA
Cazuela de Chorizo y Papas: Casserole of house-made chorizo, potatoes and kale; $9

True Food Kitchen
Orange Country, CA
Tuscan Kale, lemon, Parmesan, bread crumbs; $8

One If By Land, Two If By Sea
New York, NY
Braised Pork Belly, red kale, smoked pepper, honey peanuts; $NA

Colonie
Brooklyn, NY
Atlantic Cod, black kale, toasted garlic, bottarga; $25

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