Kale’s season is not limited to late fall. This cold-hardy and stalwart vegetable grows—in the field or in cold frames—all year round, supplying much-needed local produce to New Englanders in winter. But nothing tastes quite as good as field-grown kale in late fall, when a bit of frost concentrates its sweetness and draws out its […]
By Amy Traverso
Oct 04 2017
Kale’s season is not limited to late fall. This cold-hardy and stalwart vegetable grows—in the field or in cold frames—all year round, supplying much-needed local produce to New Englanders in winter. But nothing tastes quite as good as field-grown kale in late fall, when a bit of frost concentrates its sweetness and draws out its most vibrant flavors. So even if you feel you’ve had enough of the hype surrounding this superfood to last you a lifetime, kale is worth revisiting as we enter peak harvest time.
What can you do with it? Well, plenty. Kale can be eaten raw or cooked and served in salads, soups, savory pies, and sautés. You can toss the leaves with a bit of salt and bake them at 350° for about 10 minutes to make a healthy, crunchy snack. Or try pairing kale with nuts, alliums (garlic, onion, shallots, etc.), smoked meats such as bacon and ham, and sweet ingredients such as dried fruits and winter squash. When purchasing kale, look for crisp leaves and a firm stem.
Here are a few of our favorite Yankee recipes to get you started. For more, go to our website, newengland.com.
Tossed with a light dressing, sweet cranberries, and crunchy nuts, this kale salad with cranberries is a staff and reader favorite.
A unique and fun presentation of kale (a renowned superfood) that’s sure to entice even the most picky veggie eaters.
The best Portuguese kale soup recipe is made with linguica, a spicy sausage. Make a batch and see why they call this soup “Portuguese penicillin”!
This simple salad makes the most of a few well-matched ingredients and plays the earthy kale off the nuts, the sweet apples, and the salty cheese.
Winter greens such as kale, chard, and spinach are packed with fiber and feel-good vitamins, yet taste rich and comforting when paired with mushrooms, sweet caramelized shallots, creamy feta, and toasted walnuts.
A little sweet, salty, crunchy, and tangy (the dressing is made with honey and lemon juice). It’s also packed with nutrients, and clocks in at just about 300 calories per serving. It’s a great lunch entree or side dish for early fall.
As Yankee’s senior food editor, Amy Traverso oversees the magazine’s food department and contributes to NewEngland.com. She’s also the cohost of Yankee’s TV series with WGBH, Weekends with Yankee, and the author of The Apple Lover’s Cookbook (W.W. Norton), which won an International Association of Culinary Professionals cookbook award in the “American” category.