After years of being relegated to uses as a soup green or worse, a plate garnish, kale has made a stunning comeback in the past few years. Darling of the dietary world, it frequently ranks near or at the top of the best foods for optimal nutritional impact and is thus often referred to as a “superfood.” Two new cookbooks focus on ways to use kale to maximum effect. The more no-nonsense of the pair, Kale: The Complete Guide to the World’s Most Powerful Superfood by Stephanie Pedersen, contains over 70 recipes divided into categories such as beverages, ways to incorporate kale into breakfast, lunch, snacks and even desserts that feature this bittersweet green. A helpful introductory section covers the types of the vegetable, techniques for selecting kale and its many nutritional benefits.
A more whimsical but no less informative cookbook is Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please by Drew Ramsey and Jennifer Iserloh. Beautiful photographs of the many varieties of kale and the mouthwatering recipes themselves add to the allure. Mild winks to the book series the title references are included, but do not get in the way of the text or food. Appealing ideas such as kale and kiwi gazpacho; a warm kale salad with beets and ginger; and even chocolate chip kale cookies incorporate this newly rediscovered gem into contemporary recipes. One of the resources listed at the close of the book, thekaleproject.com, contains more recipes and assorted information to satisfy your “green tooth.”