Kale has grown in popularity in the last few years, but according to New York Magazine, some fear it’s too popular for its own good. The leafy green is being overused and poorly, at that. If you’re going to do kale, you have to do it right.
“I fear kale backlash. I’ve had some great experiences with kale in the city, and I’ve also had some that are just not a good representation of the plant,” coauthor of Fifty Shades of Kale and 9-year assistant clinical professor of psychiatry at Columbia University, Dr. Drew Ramsey. With its insane and almost unbelievable health benefits, kale just can’t be beat as far as leafy greens goes, hence why Ramsey believes it should be represented properly. “Two cups of kale has only 66 calories, and you’re going to get over 250 percent of your vitamin C, 400 percent of vitamin A, 20 percent of your folate, 10 to 20 percent of your calcium—a great dose of nutrients linked to better brain health,” he added.
That’s not to say some daring things haven’t been done extremely well with kale. Washington Post reminds us that Madison Cowan won Food Network’s “Iron Chef America” with a kale lemon gelato and streusel.
But if you’re going to cook with kale, check here for some ideas on how to do it right.