Kale Proves A Sturdy Staple In Diverse Cuisines

Among the produce celebrated by the local foods movement, kale is emerging as the poster child. The leafy greens are beloved by farmers and chefs alike. Kale is equally at home in contemporary vegetarian dishes or in classic Old World recipes such as Portuguese kale and sausage soup. Fans of kale swear by its health benefits and sport T-shirts and bumper stickers that proclaim “Eat More Kale.’’

Because the greens tolerate both heat and frost, they’re available throughout the growing season, starting in the spring and thriving well into fall and sometimes winter. This time of year, big bunches of kale are stacked at farm stands and farmers’ markets and tucked in massive amounts into community-supported agriculture shares.

If you do not enjoy kale, there is a good chance that you have only experienced its awkward, rubbery stage. Like squid, kale is best cooked for either a short or long period of time and is unpalatable anywhere in between.

Kale gives off an emerald glow and possesses a slight crunch when steamed briefly and served al dente. Immediately shocking the cooked leaves in cold water will set the color and arrest the cooking process, safeguarding against the chewy, gray-brown state that results from even an extra minute of steaming.

To read the rest of the story, please go to: The Boston Globe.