Kale's 15 minutes of fame doesn't seem to be ending any time soon as chefs continue to serve it raw, sautéed, baked or pulverized into sauces and spreads for eager, health-conscious patrons. "People have been asking 'What's the next kale?' " said Chris Ronis, co-owner of Northern Spy Food. "I've heard Brussels sprouts and collard greens, but they don't have the versatility. You can do almost anything to kale. And any incarnation outsells everything else on our menu, sometimes combined."

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New York magazine

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