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Kale recipes | Spreading the love of kale around our neighborhoods and the globe
Hi there,
My name is Alyssa Bereznak and I’m a graduate student at NYU’s journalism institute. I’m currently writing a piece about kale and it’s rise in popularity in American food culture. I saw your website I thought you’d be a good person to talk to. Would you be available to chat sometime this week or the next?
Best,
Alyssa Bereznak
Arthur L. Carter Journalism Institute
New York University
(650) 906-0876
Kale needs a spokesperson, that’s for sure. We’ll talk soon! Anyone else have any insights on the rise in popularity of kale?
Love the book title! Is it mostly recipes or does it include any info on how to grow kale too? And can you tell me about how many recipes are included? Thanks!
Hi Kate,
Great questions! The book is softcover, 81 pages, with full color photos on each of the 24 recipes (salads, soups/stews, side dishes and main dishes); and includes tips on how “What’s for Dinner” can be made Heroic. There are a few essays at the beginning about how making simple choices about what we cook can have big impacts on our bodies, our economy, our environment and our communities.
Although there isn’t super specific info on how to grow kale, the great thing about kale is that it is a very versatile and sustainable crop, and grows in most climates. I sowed 3 varieties this spring from seed and all have flourished and are still growing in my garden (kale actually gets sweeter after a frost). If you live in a southern climate, you may have to wait for the winter to grow it as it likes cool soil to germinate. Kale is hardy and grows back it’s leaves even with a vigorous cutting.
Emily
Is the cookbook mostly or all vegetarian? I like the idea, but get frustrated wasting my money on cookbooks that have buckets of meat recipes in them.
Hi Scout,
Thanks for a great question. Three of the recipes call for meat but each of those recipes state that the meat is optional–it doesn’t anchor the meal–and a veggie alternative is suggested (tofu, tempeh, veggie sausage, TVP). A fourth recipe also has meat listed as an optional ingredient, not part of the basic recipe. We wanted to make sure that meat eaters weren’t excluded from this book and figured most vegans and vegetarians know how to do proper substitutions themselves. The important thing is that in our cookbook, kale is the anchoring ingredient in each of the recipes, not meat.
Additionally, check out the recipes on our site…they’re all vegetarian and only two of them are in our cookbook. (Kale Chips & iSalad)
–Emily