Why You Should “Eat More Kale” | The Queen of Greens

Farmers Kate Camilletti and Paul Betz woth folk artist Bo Muller-Moore, creator of the “Eat More Kale” T-shirt.
Credit: Piazza, Michael Undaunted, Muller-Moore held firm, and his plight was picked up by the media as a modern-day David-and-Goliath tale of local sustainable agriculture versus big business. With the national coverage, Muller-Moore’s sales exploded. The “Eat More Kale” slogan can now be spotted on supporters (and their vehicles) worldwide, and the artist has the photos on his Web site to prove it. Local farmers agree that the ongoing “Eat More Kale” trademark debate might have a little something to do with the green’s popularity boost, but selling more greens is only one up side. “The biggest and most tangible benefit,” Paul Betz says, “is that people are getting excited about their food and where it comes from.” They’re learning how to enjoy their kale, too. It can be eaten raw or cooked, and with its rich, nutty, slightly bitter flavor, it benefits from a bit of salt (goes great with bacon!) and shines when paired with nuts, alliums (including garlic, onion, and shallots), and sweet ingredients such as dried fruits and winter squash. For those who find the bitterness too strong, it’s worth noting that kale actually tastes sweeter after a frost. When purchasing kale, “look for leaves that are fairly firm,” Betz recommends. “The stem where the kale was picked should still look fresh.”