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David Lissner
for restaurants

Trending: ‘Kale is the new bacon’

What are local chefs doing with that ubiquitous leafy green? The Chicago Sun-Times hails kale this week, noting, “Kale has come a long way since it was just some curly stuff chefs used to line platters with.”

Here’s a sample of how some Chicago chefs are cooking up kale:

  • Curtis Gamble of Bread and Wine in Irving Park pickles it into colorful kale kimchi.

  • Moosah Reaume of The Pump Room on the Gold Coast tosses it into kale Caesar salad with parmesan and lemon.

  • Jonathan Fox of La Madia in River North puts braised Tuscan kale and smoked pork belly on pizza.

  • Jim Papadopoulos of Sam & Harry’s Steakhouse in Schaumburg creates a risotto of toasted farro and black kale with chicken.

  • Bryan Moscatello of Storefront Company in Wicker Park combines scallops with oyster root, pickled peach, lamb belly and red Russian kale.

See the whole list for more examples of creative ways to use kale.