Chefs and consumers are loving the vitamin and antioxidant-rich kale year round and adding the hearty leaves to salads, soups and roasts.
"People are starting to discover that kale is more than just an underliner for shrimp cocktail," says Jim Edwards, resident head chef at Chef Central in Paramus, N.J. "It's a nice clean background for a lot of things. It used to be used just for garnish, but it's very nutritious, very healthy and actually quite flavorful."

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