Kale
By: Barnaby Dorfman
Published: January 20, 2011

Kale
In the past year I've been trying to cook locally and seasonally. At first I thought it would be difficult and limit me to a diet of only a few foods, especially in winter. Instead, I've found that it makes cooking and eating a whole lot more fun. Even though I work on helping other people figure out what to eat and how to cook it, I'm still faced with that same questions every day: What should we have for dinner? One of the things that makes answering that so hard is we have soooo many choices these days in the supermarket. By trying to limit (and I do mean try, I'm not militant about this) what I eat to foods that are local and in season, it's simple to exclude many different foods making choices easier. Chilean cherries in January - not gonna do it! Mexican asparagus in February - Nope! Also, let's not forget these foods are much more expensive and don't taste good as when they are local.
So what is in season and available here in Seattle during winter? Actually, a lot of great vegetables and fruits. Apples, especially a favorite - the honey crisp - store incredibly well and are still available from last year. Which brings me to Kale...a favorite green that I always forget is a favorite...it's just so healthy! Kale is in peak season from December-February and incredibly good for you. I love it sauteed in olive oil and garlic, in soup with sausage and fennel seed, or as crispy chips roasted in the oven. So pick up some kale at your local farmer's market or supermarket today and try it in one of the great recipes below:
Braised Kale
Kale Chips
Portuguese Kale Soup

Comments:
LKP

I call the roasted kale my 'crispy crack,' because it is THAT good and impossible to resist!!!