KALE

LONG AFTER THE CURRENT kale frenzy is over, we’ll still be loving this healthy, delicious plant that grows in nearly every season. And contrary to our common belief that big leafy plants are difficult, even mysterious, to prepare, kale is a snap. Kale says green; it stays green. It has fueled an entire juicing craze. Unlike spinach, it doesn’t wilt as fast or have unpleasant associations from childhood (mostly because we never ate it as children). Trendy or not, kale is a wonderful vegetable to cook. It comes in so many different varieties, each with its distinctive texture, and color. Some of my favorites are Lacinato or Tuscan (aka cavalo nero), curly leaved, and Red Russian. They all can be served raw, steamed, sautéed, braised, roasted, and fried—with healthy, terrific results.