October 22, 2000 |
Dark green leafy vegetables such as spinach, collards and kale are excellent sources of carotenoids. These antioxidants are believed to have anti-cancer properties and to reduce the accumulation of arterial plaque. Kale contains an incredible amount of beta-carotene (the best known of the various carotenoids), with almost twice the daily recommended allowance. Cultivated for more than 2,000 years, kale is very low in calories, rich in Vitamins A and C, folic acid, calcium and iron.
April 18, 2013
Makes 6 servings 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1/2 teaspooon sugar 1/2 teaspoon fresh ground pepper 1/4 teaspoon kosher salt 4 cups torn kale leaves 2 cups torn Swiss chard leaves 4 teaspoons unsalted pumpkin seed kernels 1/4 cup sliced green onions 1 ounce shaved fresh pecorino Romano cheese (about 1/4 cup) 1. Combine first five ingredients, stirring until sugar dissolves.
March 29, 2012
1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 teaspoon lemon zest Olive oil Salt 1 pound kale 4 teaspoons lemon juice 1 ounce Parmigiano-Reggiano, ? grated or shaved with a vegetable peeler 1. To toast the bread crumbs, combine them in a small saucepan with the garlic, lemon zest, and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat.
March 29, 2012 |
Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. Bite a piece of raw kale and you'll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it's not only edible but delicious. You can cook it, of course, the lower and slower the better. But surprisingly, one of the most popular ways to use kale these days is in salads. Though kale leaves have always been found on almost every salad bar, it wasn't for reasons of edibility - it was for decoration, because this was one green so tough it would last forever without wilting.
July 12, 2013 |
Red, green, or purple. Curly, smooth, dinosaur, or lacinato. Siberian, baby, whatever - it's all kale, and it's clearly all the rage. It's on practically every menu, at both fine-dining establishments like Fork, where Eli Kulp includes kale "crisps" in a green salad, and at Morgan's Pier, one of the hippest menus of the moment, where George Sabatino offers kale croquettes. The Cedar Point Bar & Kitchen in Fishtown is shaking up kale martinis. All this from the green mostly seen as a sturdy salad-bar liner just a few years ago. Tom Culton, an organic farmer from Lancaster County popular with local chefs, grew dinosaur kale for two years before he sold it to anyone.
September 22, 2011
TECHNICALLY, kale is not a "superfood. " This cabbage-like leaf, rich in cancer-busting antioxidants and crunchy goodness, is in a class by itself, of "Super-Duper-food. " And now a super-duper-fun way to enjoy it is catching on: kale chips. I noticed the kale-chip trend (Ooh, a food trend! Must credit "V for Veg!") when Appetite for Profit author Michele Simon tweeted about making them and got a crush of replies from people, including me, who either had also just done so or wanted to. By the time I'd made my first batch, it seemed everybody was on the kale-chip bandwagon.
January 14, 2010 |
Like the once-maligned red beet (currently starring in stylish carpaccios) and, to some extent, the long-neglected parsnip, kale has trudged back from food Siberia - a tough guy, unafraid of the cold, a lion well-suited for winter. It has something of the persona, in fact, of the root vegetable, but upended, its leaves tending toward a certain leathery look (if not chew), in certain varieties as crinkled as a bad perm; in others, as dark and tall as donkey ears. You may have noted in passing that it has also been employed - or appears to have been - as a defensive shield.
February 28, 2008 |
If you've been avoiding dark winter greens, assuming them too bitter, too tough, and too hard to digest, you are missing out on some delicious and highly nutritious foods. An old-fashioned, peasant image, and long cooking times, may have shadowed these dark leafy greens in the past, but they are now gracing menus at upscale restaurants all over town. And with good reason - they are among the most nutritious and popular vegetables worldwide. "Greens are not considered an elegant, rich food," said Althea Zanecosky, registered dietitian and regional spokeswoman for the American Dietetic Association.
February 5, 1989 |
Jack McDavid's Down Home Diner in the Reading Terminal Market serves some of the unfanciest food in town. And some of the best. Things like meatloaf and crabcakes and fried chicken, with such extras as hush puppies, homemade biscuits and red-eye gravy. Those are fairly familiar to most of his customers. But McDavid has been known to persuade a customer to try something even more humble and a lot less mainstream. Like lamb breast, for goodness' sake. And fried kale. McDavid's cooking is so simple it demands fresh ingredients, so he shops daily, sometimes hourly, for what he needs, as he needs it. The lamb breasts, like most of the meats he uses in the diner, are from Martin's Meats, a Terminal Market neighbor.
November 16, 2015
These days, chief executive Paul Steck, 53, is a happy guy, developing a new tahini salad dressing and bubbling over the future of Saladworks L.L.C., the franchise restaurant company that began in Cherry Hill in 1986. But a year ago, Steck, then Saladworks president, was miserable, ducking under his desk, figuratively speaking, as John Scardapane, the founder and then CEO, feuded with Saladworks' major investor, Commerce Bank founder Vernon Hill. "The mental image I'll give you is two big, majestic bull elks and they're sparring with their horns and their horns lock," Steck said.