Growing up in the South, I never would have imagined
you could prepare kale any other way than to boil it down
to a meltingly tender mess of greens. Consequently, it
took me a while to come around to the craze for kale
salad. (Raw leaves? Really? Yes, really.) Now that I have,
I can't get enough of it. These days, when good, local
lettuce is hard to come by, I'm making kale salad at least
once a week and playing around with tastes and textures
using the recipes below.
—Mary Margaret Chappell, Food Editor
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