Is it just me, but did the rise of kale come really quickly? Not too long ago, I thought of kale as a difficult vegetable, an ornamental and sturdy plant that had to be stewed for hours. And who wants to eat gray-green sulfurous greens? Now of course, people eat kale not only on its own, but also as crackers, salads, pesto. Kale is the "green" in "green juice", the counterweight to the equally beloved bacon.
And now one of the most intimidating features of kale -- the stiff, structured ruffles -- are now a selling point.
I like to make a creamy sauce that catches inside all the nooks and crannies. Tofu adds body and umami, without the negating effect cream tends to add to salad. Recently at Thistle Hill Tavern, I had buffalo cauliflower and kale salad with slaw dressing. This is my middle ground.
RECIPE: Wash and dice kale into bite-size pieces. Melt 2 1/2 tablespoons of butter and add to blender. Add one block of tofu, 2 teaspoons of Frank's hot sauce, and a pinch of salt. Blend into dressing mix with kale salad.