KALE

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I have to admit that I discovered kale at the green market in Unions Square, NYC, when I first arrived from France, along with other products like fiddelhead ferns, ramps and 20 different varieties of squashes.
Kale is widely cultivated in North America and in the northern part of Europe. It is a highly nutritious vegetable that grows in colder climates. Fall is the season to use it. I do like the sweetness of the leaf with a hint of a mild cabbage flavor. Young leaves, prepared as a salad are my favorite. In the same family of flavors I like braised broccoli and roasted cauliflower because they exude wonderfully caramelized flavor.
Farmer Jones in Ohio is cultivating these interesting exotic kale leaves with a bright purple color. They of course come in five different sizes in little boxes. These young leaves are very mild and turn out to be a well balanced combination with seafood. They bring a hint of cabbage to scallop, lobster or a braised fish bring in the combination. But kale remains a component where just few bites are satisfying.
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