Like many of the so-called “superfoods,” kale is adored by some and abhorred by others. Part of the reason is that kale is tough and fibrous. To that end, Cleveland-Heath chef Eric Heath instructs his prep cooks to “beat the kale leaves on the side of the prep table—and then beat ’em some more.” At Pastaria, chefs shave kale as thin as possible before adding a creamy anchovy dressing that offsets its occasional bitterness. Chef Gerard Craft noted that kale doesn’t get soggy like other greens and can therefore be dressed in advance. It’s a fact that’s not lost on Schnucks’ Super Food Salad—chock-full of seeds, nuts, berries, and curls of kale—which remains remarkably fresh and crisp, even after a few days in the fridge.
All Hail Kale!
The superfood of the year comes in no shortage of local options.
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