8/2/2013

Kale is being offer year-round at many places, and consumers and chefs are increasingly 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."

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