Kale Campaign

I know it’s annoying, but I can’t help myself. Every time someone tells me they don’t like a certain food, I have a really hard time believing them. Usually, I think when people don’t like a certain food, what they really don’t like is a certain preparation, or a bad specimen. And what they need is exposure to a great version of that food, prepared well. (Or, I think they need me to cook it for them.)

It’s like the rosé phenomenon. Ten years ago, many people I know (including myself) would have said they did not like rosé. Now, we’re all about it. We can be discerning within the category, we’re drinking rosé in the winter, we like it with bubbles. Ten years ago I had only tried two or three glasses of rosé, and I didn't like them. I certainly wouldn’t consider chucking all red wine because of a bad glass, but my rosé sample size was small and I drew false conclusions based on insufficient evidence.

And so it was when my dear friend confided that he didn’t like kale. I tried to play it cool, but on the inside the kale campaign was officially launched. I began thinking of all the ways to woo a hater with kale goodness. 

There’s my favorite: raw kale salad with shallots andricotta salada. Or Susan Goin’s kale heaven with squash and faro. Or strips of hearty kale in traditional minestrone soup. Or lemony kale with pepitas under chili verde. Or kale with tofu and miso dressing. Or....

While my kale campaign may not have been a success based on original intent (we’ve moved from “I hate kale” to “I’m not a fan of kale”), it has been successful in another way. I have discovered and rediscovered so many wonderful ways to prepare kale. In this season with so few, fresh green options, kale ends up being the hero of many meals.  Here’s one of my new favorites. On cold, work-from-home afternoons, I’ve been eating it for lunch with a hunk of crusty bread. But I bet it would also be awesome next to a juicy steak, or under a fried egg.

Spicy Creamed Kale

2 T butter

1 medium yellow onion, diced

3 cloves garlic, minced

¼ t red pepper flakes

1 bunch Tuscan kale, spines removed, chopped

½ cup half and half

1-2 ounces tomme or other firm cheese, grated

Salt and pepper

• Heat the butter over medium heat in a sauté pan. Add the onions and cook for 3-4 min.
• Add garlic and red pepper and cook until onions are translucent. Stir to keep from browning.
• Add the kale and stir to coat with butter and onions. Cook until soft and wilted, about 10 minutes.
• Add the half and half and cheese, stir until combined. Cook over low heat for a few minutes until the cream has thickened and the cheese is fully incorporated.